3-4 c. diced chicken, cooked
1 (10 oz.) can enchilada sauce
1 can cream of mushroom soup
1 onion
1/2 tsp. garlic salt
1/8 tsp. pepper
1 (11 oz.) pkg. corn chips
1 c. grated cheese

Combine chicken, sauce, soup, onion, garlic salt and pepper. Line 2 quart greased baking dish with corn chips. Add chicken mixture, sprinkle with grated cheese and cover with corn chips. Pour 1 cup chicken broth over mixture. Bake 30 minutes at 350 degrees.