Linda's Chicken Salad

Ingredients

 * -suzanne willen
 * 4 oz smallest elbow macaroni
 * 2 cup cubed cooked chicken or
 * 2 cans tuna
 * 6 oz button mushroons drained and
 * quarted
 * 1 cup celery, cut up small
 * 13 1/2 oz pinnapple tidbits, drained
 * well
 * 3 oz cashews
 * mix together
 * dressing
 * 1 tbsp grated onion
 * 1/2 cup fat-free mayonaise
 * 1/3 cup fat-free sour cream
 * 1/3 cup 1890 french dressing (i used
 * kraft fat-free catalina)
 * 1/8 tbsp salt
 * pepper to taste

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