6 c. yellow and/or zucchini squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1-8 oz. package herb-seasoned stuffing
2 c. cooked chicken
Cook squash and onion in boiling water 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and chicken. Combine stuffing mix as directed on package with required amount of margarine. Spread half of stuffing mix in 12 x 8 pan. Spread on vegetable mixture. Top with remaining stuffing mix. Bake at 350° for 20-30 minutes, until heated through. Serves 6-8.
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