Mexican Chicken

1 1/2- 2 bags nacho cheese flavored tortilla chips
1 (4-5 lb) hen, cooked, deboned, and cut into pieces
2 cups chicken broth
1 large can ro-tel tomatoes
1 teaspoon garlic salt
1 teaspoon chili powder
1 can cream of chicken soup
1 can golden mushroom soup
3/4-1 lb grated cheddar cheese
1 large can sliced mushrooms

Place chips in a 9x13- inch casserole dish. Pour 2 cups chicken broth over chips. Mash tomatoes, add chicken, spices, chicken soup, mushrooms and half the cheddar cheese. Pour over the chips. Top with muchroom soup. Bake at 325 for 45 to 50 minutes. Cover with remaining cheese. Bake another 10 to 15 minutes until bubbly. (do not use too many chips or casserole will be dry.)