I sautéed the squash, zucchini and onion for 10 minutes in a little olive oil, rather than boiling them. I also shredded some Parmesan on top of the veggies before topping with the potato chips. It was fabulous! My 21 year old son loved it too. I baked some chicken to serve with it.
This is a nice, light recipe using the abundance of summer squash and zucchini that is produced by even one plant in your summer garden! I did use the 98% fat free cream of chicken soup and light sour cream, and I don't think you could tell the difference. I also added 1/2 tsp sugar, just because traditional southern squash recipes are slightly sweet. My husband, a good old southern boy, thought this was a keeper and I agree. Love the crunch from the potato chips!