Preheat your oven to 350°F (175°C).

Slice the yellow squash and zucchini into thin rounds.

In a mixing bowl, combine the cream of chicken soup, sour cream, and half of the cheddar cheese.

Stir the sliced squash and zucchini into the soup mixture.

Add salt and pepper to taste.

Pour the mixture into a greased 9x13 inch baking dish.

In a separate bowl, mix the crushed crackers with the melted butter.

Sprinkle the cracker mixture over the casserole and top with the remaining cheese.

Bake in the preheated oven for 30 minutes until golden and bubbly.

Let the casserole cool for a few minutes before serving.