6 c. yellow crook neck squash
1 onion
1 can cream of chicken soup
1 (8 oz.) container sour cream
1 stick butter
1 box Stove Top dressing mix

Slice squash, chop onion and cook together in saucepan until tender. Drain. Add the soup and sour cream to the vegetables. Set aside.

Melt butter in large saucepan. Add the seasoning packet and let simmer about 5 minutes. Toss the bread crumbs in this mixture until thoroughly coated.

In a casserole dish; layer 1/2 of the stuffing mixture. Spoon the vegetable mixture on top of stuffing and top with remaining stuffing. Bake at 350 degrees until hot and bubbly.