Summer Squash Casserole

6 cups yellow squash, large dice
1/4 cup onion, small dice

1 can cream of chicken soup
1 cup sour cream

1 cup shredded carrot
(enough) cooked chicken, diced

1 8 oz box herb-seasoned stuffing mix
1/2 cup melted butter

Cook squash and onion in boiling salted water for 5 minutes, drain.  In a large bowl, whisk together soup and sour cream.  Stir in carrot and chicken.  Fold in squash and onion.  In a seperate bowl, combine melted butter and stuffing, stirring well.  Spread half the stuffing mixture on the bottom of a 9x13 casserole dish. Spoon squash mixture atop.  Sprinkle remaining stuffing over top.  Bake at 350 degrees for 23-30 minutes.

Notes:

Original recipe omitted chicken and baked in a 12 x 7 1/2 x 2 casserole dish.

Also, sprinkling fresh grown cherry tomatoes over the top for the last 10 minutes of cooking makes this dish extra special.