2 packages Mexican cornbread mix
1 chicken
1 small jar pimentos
1 can cream of mushroom soup
1 medium onion, chopped
1 pound Velveeta cheese
1/2 cup (1 stick) butter or margarine
8 medium yellow squash or zucchini, sliced.

Boil and de-bone chicken. Cut into pieces.

Bake cornbread per package directions.

Saute onion and squash in butter in skillet.

Crumble cornbread in a large mixing bowl. Add the onion and squash mixture to the cornbread. Add the pimentos and the chicken.

Melt Velveeta, soup and 1/2 can water in the microwave. Stir to blend well, then add to the cornbread mixture, stirring until well blended. Pour into a large greased baking dish. Bake at 350 degrees F for 35 to 45 minutes.