3 c. cooked chicken, diced
1 (10 oz.) can enchilada sauce
1 can cream of mushroom soup
2 tbsp. onion, minced
1/2 tsp. garlic salt
1 (10 1/2 oz.) pkg. corn chips
1 1/2 c. Cheddar cheese, grated
2 chicken bouillon cubes
1 c. boiling water
Parsley flakes
Paprika

In a large mixing bowl, combine chicken, enchilada sauce, soup, onion, and garlic salt. Line a greased 8 x 12 x 2 baking dish with 2/3 of the corn chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining chips.

Dissolve bouillon cubes in boiling water. Pour over mixture in baking dish. Sprinkle with parsley flakes and paprika. Bake in 350 degree oven for 30 minutes.

May be assembled a day ahead and refrigerated. Pour the hot chicken broth over the casserole just before putting it in the oven to bake.