Recipe of the Week
3 lb. yellow squash, sliced
2 medium onions, chopped
2 carrots, slivered
1/2 pint sour cream
2 cans cream of chicken soup
1 jar pimentos
1 pkg. herb-seasoned dressing mix
1 stick butter or margarine, melted
1 whole, cooked chicken
salt and pepper to taste
Cook first 3 ingredients in a small amount of salted water and drain.
Remove chicken from bones and cut in small pieces.
Combine cooked vegetables and chicken, sour cream, soup and pimentos. Add butter to dressing mix.
Alternately layer vegetable-chicken mixture with dressing, beginning and ending with dressing mix.
Bake at 350° for 30 minutes or until heated through. Serves 8-10.