Cook chicken in Dutch oven in boiling water to cover 45 minutes or until tender;drain. Cool chicken;skin and bone. Cut meat into bite-size pieces.
Combine squash and water in a medium saucepan;bring to a boil. Cover, reduce heat, and simmer 8 mins or until tender, drain between paper towels.
Combine squash, carrot and onion; toss gently; and set aside.
Combine sour cream and next 3ingredients in a large bowl. Add chicken and squash mixture to sour cream mixture, stirring to blend.
Spoon mixture into a lightly greased 13x9x2 inch baking dish.
Combine stuffing mix and butter; sprinkle over casserole.
Bake at 350 for 25 minutes it until bubbly
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