Add sour cream, carrots, cream of chicken soup, onions, and half of the bread stuffing mix.
3.
Mix well.
4.
Combine the remaining bread stuffing mix with the melted margarine or butter.
5.
Line a shallow casserole pan (8x12 or 9x13) with 1/3 of the stuffing that has been mixed with the margarine. Reserve the rest to use as a topping for the casserole.
6.
Pour squash mixture into the stuffing lined casserole dish. Top with the remaining stuffing mixed with the margarine.
7.
Bake at 350 degrees (325 if using a pyrex glass dish) for 30 minutes.
8.
May be prepared ahead and baked when needed. Freezes well.
9.
Zucchini or broccoli may be substituted for the squash.
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By
skayf
