Mexican Chicken - cooking recipe

Ingredients

6 boneless, skinless chicken breasts
1 Tbsp. chili powder
2 cans cream of chicken soup
corn chips
1 c. chicken broth
1 c. grated cheese
1 tsp. garlic salt
1 can cream of mushroom soup
1 can Ro-Tel tomatoes

Preparation

Stew chicken in salt water until tender.
Line a greased 9 x 13-inch pan with corn chips (any brand).
Cover with cubed, cooked chicken.
Sprinkle chili powder, garlic salt and cheese over chicken.
In a bowl combine broth, soups and tomatoes.
Pour over chicken.
Bake uncovered 40 minutes at 350\u00b0.