Mexican Chicken Casserole

• 6 chicken breasts, boiled with 2 chicken boullion cubes
• 1 large bag tortilla chips
• 1 1/4 cup chicken broth saved from boiling chicken
• 1 cup shredded cheddar cheese
• 1 cup cubed velveeta cheese
• 3/4 cup chopped onions
• 2 cans cream of chicken soup
• 1 can Rotelle tomatoes
• 1 tsp. garlic salt
• 1 Tbsp. chili powder

In large bowl, pour chicken broth 0ver chips to wet, and soak for 5 minutes. In meduim bowl, mix together soup, tomatoes, onion and spices. Grease 2 quart casserole dist. Layer 1/2 chips, 1/2 chicken, 1/2 soup mixture and 1/3 cheeses. Make two layers, ending with soup mixture and last layer of cheeses. Bake at 350 degrees for 45 minutes, or until bubbly.