1 can cream of chicken soup
1 cup water chestnuts, sliced
2 cups chicken, cooked and diced
2 cups uncooked squash, sliced
1 package herb seasoned stuffing mix
Mix sour cream and chicken soup. Add water chestnuts. Toss lightly. Add squash. Line bottom of a greased 9”x13” casserole dish with stuffing mix then chicken mix. Add remaining stuffing mix on top. Bake at 350F for 30 minutes. Freezes well before or after cooking.
Source: Spartanburg Herald Journal Stroller Cookbook 2002, by Evelyn Randall, pg 18