2 lb. yellow squash
1 large onion
3 Tbsp. melted butter
1 (10 3/4 oz.) can cream of chicken
1 (8 oz.) can water chestnuts, drained
3/4 tsp. salt
1/4 tsp. pepper
1 c. soft bread crumbs
Saute squash and onion in 2 tablespoons butter in large saucepan 5
minutes. Stir in soup, water chestnuts, salt and pepper. Pour
mixture into lightly greased 2-quart shallow baking dish. Combine
bread crumbs and 1 tablespoon butter; mix well. Sprinkle over top of
casserole. Bake at 350 degrees for 30 minutes. Makes 6 to 8 servings.
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