Tortilla chips, enough for 2 layers
2 cans chicken-mushroom soup
1 tbsp. chili powder
2 c. diced, cooked breast of chicken
1 (8 oz.) can Rotel tomatoes or plain tomatoes
1 tsp. garlic salt
1 1/2 c. grated cheddar cheese

Line an 8 x 8 inch square baking dish with tortilla chips. Mix all other ingredients except cheese. Layer chicken mixture over tortilla chips. Add another layer of chips then a layer of chicken mixture. Bake for 1 hour at 350 degrees covered with foil. Remove from oven and sprinkle with grated cheese. Return to oven and allow to melt and brown slightly. Let stand 20 minutes in warmer, then serve. Better still, bake a day ahead, store in refrigerator and reheat before serving.