1 1/2 lbs. yellow squash, sliced
1 can cream of chicken soup
1 (8 oz.) sour cream (can use low calorie)
8 1/2 oz. water chestnuts, sliced thin
Onion (optional)
1 stick butter
1 (8 oz.) herbed stuffing mix

Cook squash until tender, drain. Add next 5 ingredients to squash. Melt 3/4 of butter, add stuffing and mix well. Pack into bottom of baking dish. Save some for top. Pour squash mixture over stuffing. Sprinkle remaining stuffing over top. Dot with rest of butter. Bake at 350 degrees for 30 minutes.