Linda's Chicken Salad

Description
Contributed by Suzanne Willen

Ingredients

 * 4 oz smallest elbow macaroni
 * 2 cup cubed cooked chicken or 2 cans tuna
 * 6 oz button mushrooms drained and quartered
 * 1 cup celery, cut up small
 * 13½ oz pineapple tidbits, drained well
 * 3 oz cashews

Dressing

 * 1 tbsp grated onion
 * ½ cup fat-free mayonnaise
 * ⅓ cup fat-free sour cream
 * ⅓ cup 1890 French dressing (I used Kraft fat-free Catalina)
 * ⅛ tbsp salt
 * pepper to taste

Directions

 * 1) Mix dressing in a separate bowl, then add to salad and mix together, refrigerate overnight.
 * 2) The next day add 3 oz cashews mix well and serve.