1 1/2 pounds tender Yellow Squash, trimmed and sliced
1 (10 ¾ ounces) can of Cream of Chicken Soup
1 (8 ounces) carton Sour Cream
1 (8 ounces) can Water Chestnuts, thinly sliced
1 (4 ounces) jar Pimientos, chopped
2 medium Onions, finely chopped
2 Carrots, peeled and grated
1/2 cup Butter
1 (8 ounces) package Herb Stuffing Mix

1. Preheat oven to 350 F.

2. Add sliced squash to small saucepan. Cover with salted water. Bring to a boil over, cook squash until tender, about 10 minutes.

3. Drain squash in colander. Return to saucepan.

4. Add cream of chicken soup, sour cream, water chestnuts, pimientos, onions and carrots to saucepan with squash.

5. Add butter to large skillet. Melt over low heat. Add herb-stuffing mix to butter and mix well.

6. Combine squash mixture with dressing.

7. Spoon into buttered baking dish.

8. Bake 30 minutes.