Crushed tortilla chips or 1 pkg. tortilla shells
1 chicken, boiled and deboned
2 cans mushroom soup
1 green pepper, chopped
1 tbsp. chili powder
1 can Ro-Tel chili and tomato
1 lg. onion, chopped
1 tsp. garlic salt
Sm. pkg. Velveeta
1 c. chicken broth

Line bottom of pan with crushed tortilla chips or shells. Mix soup, garlic salt, chili powder, Ro-Tel and broth together. Saute onion and green pepper. Add to the sauce. Mix chicken and sauce. Pour over tortilla chips. Top with cheese slices and bake at 375 degrees for 35 minutes.