2 chicken bouillon cubes
4 (5 oz.) cans of boned chicken
1 can (10 oz.) enchilada sauce
1 can (10 3/4 oz.) condensed cream of mushroom soup
2 tbsp. instant minced onion
1/2 tsp. garlic salt
1 pkg. (10 1/2 oz.) corn chips, divided
1 1/2 c. shredded sharp Cheddar cheese

In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic salt. Line a greased 12 x 8 baking dish with about 2/3 of the corn chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining corn chips. In a small sauce pan, combine bouillon cubes and boiling water; stir until dissolved. Pour over mixture in baking dish. Sprinkle with parsley flakes and paprika. Bake in preheated 350 degree oven for 30 minutes or until done.