3 carrots peeled and sliced
2 medium to small crook neck squash
2 medium zucchini squash
1 large onion diced
1/4 cup butter
2 cans cream of chicken soup
1 pint sour cream
1 box stove top stuffing (or your favorite brand)
In large pot of water, boil carrots for 5 min. Add squash and cook for 5 more minutes. Drain and set aside. Saute onion in butter until translucent, stir in stuffing mix. In bowl mix together soup and sour cream. Add onion and stuffing mix to soup mixture. Once combined, gently fold in squash and carrots. Place mixture into a 9 x 13 nonstick pan and bake at 350 degrees for 35 min.
Remove from oven and let rest for five minutes before serving.