Cheesy Chicken and Squash Casserole

 3/4 cup water
1/4 tsp salt
6 cups sliced yellow summer squash
1 small onion, chopped
10 oz can cream of mushroom soup
1 cup sour cream
6 oz pkg chicken flavored stuffing mix
4 oz can chopped green chiles, drained
Salt and Pepper to taste
1 1/2 cups cooked chopped chicken
1 cup shredded cheddar cheese

Heat oven to 350. In large saucepan, bring water and salt to a boil.  Add squash and onions.  Reduce heat, cover and cook until squash is crisp tender, about 3-4 minutes.  Drain well and set aside.  In a bowl, combine soup, sour cream, contents of stuffing mix box, chiles, salt and pepper; mix well.  Fold in cooked squash and chicken.  Pour into greased 2 quart baking dish.  Sprinkle with cheese.  Bake, uncovered, at 350 degrees for 25-30 minutes.  

Serves 6-8