1 1/2 lbs. sliced yellow squash
1 can (10 to 12 oz.) cream of chicken soup
1 (8 oz.) carton sour cream
1 jar pimentos (drained and sliced)
2 med. onions, finely chopped
1 (8 1/2 oz.) can thinly sliced water chestnuts
1 stick butter
1 pkg. (6 or 8 oz.) Pepperidge Farm stuffing mix

Cook squash in salted water until tender (about 12 to 15 minutes). Drain and add next 5 ingredients. Melt 3/4 butter in frying pan and add stuffing mix and mix well. Pack stuffing into 2 quart casserole - reserving some for top. Pour squash mixture into casserole and sprinkle top with remaining stuffing mix.

Dot rest of butter on top of casserole and bake at 350 degrees for about 30 minutes. Freezes well. Can be made ahead. (I mix it all together.)