Chicken Squash Casserole

• 6 small or 4 large yellow squash
• 1 can cream of mushroom soup
• 1 small pkg. seasoned Pepperidge Farm dressing mix
• 1 chicken or chicken pieces or as much as you desire
• 1 can cream of chicken soup
• 1 (8 oz.) carton sour cream
• 1 stick margarine
• 1/2 medium onion, chopped
• slivered almonds
• Parmesan cheese

1. Slice squash and cook until tender.
2. Drain.
3. Boil chicken until tender.
4. Chop chicken into bite size pieces.
5. Melt margarine and mix with dressing mix.
6. After mixing, divide into 2 equal parts.
7. Combine half of the dressing mix with the cream of chicken soup, cream of mushroom soup, sour cream, onion, squash and chicken.
8. Pour into 3-quart buttered casserole dish.
9. Top with other half of dressing mix.
10. Sprinkle slivered almonds or Parmesan cheese on top of the dressing mix.
11. Bake in a 350u0b0 oven for 35 to 45 minutes.
12. This can be prepared and frozen before baking.
13. If you freeze it, do not put cheese on top until you cook it.
14. You can put the almonds on before you freeze it.
15. It will keep for 6 months.

yellow squash, cream of mushroom soup, dressing mix, chicken, cream of chicken soup, sour cream, margarine, onion, almonds, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393724 (may not work)