2 (10 oz.) pkg. frozen diced yellow squash
1 c. chopped onion
1 tbsp. butter, melted
1 (8 oz.) carton sour cream
1 (10 3/4 oz.) chicken soup (undiluted)
1 (8 oz.) can water chestnuts, drained
1 (6 oz.) pkg. chicken flavored stuffing mix
1/4 c. plus 2 tbsp. melted butter

Cook squash according to package directions; drain well. Saute onion in 1 tablespoon butter. Combine squash, onion, sour cream, soup and water chestnuts. Combine stuffing mix and remaining butter; stir well. Add 3/4 of the stuffing mixture to squash mixture.

Spoon into a lightly greased 2 quart casserole dish. Sprinkle the remaining stuffing mix over casserole. Bake at 350 degrees for 20 minutes, or until bubbly. Yield 8 servings.