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Chicken and Squash Casserole

2 lb. fryer, cooked
3 c. squash, cooked or canned
1 tsp. salt
1/2 stick oleo
1 c. evaporated milk
1/2 c. diced onion
1 can cream of chicken soup
20 saltine crackers, crumbled
1-1/2 tsp. onion salt
1-1/2 tsp. poultry seasoning
4 eggs, beaten

Cook chicken until tender. Remove bones. Cook squash for approximately 20 minutes; drain. Mash the squash with potato masher. Add seasonings, oleo, milk, soup, onion and beaten eggs. Add chicken and crumbled saltines. Mix all together. Bake at 400 degrees for 45 minutes in two 8x8 inch greased pans. You may serve one and freeze one. Yield 12-15 servings.