Chicken Enchilada Casserole

These are the same ingredients I use to make chicken enchiladas.  However, I've learned that casserole is so much faster and easier than enchiladas, and they are just as good.  So go ahead and make enchiladas if you prefer.

Chicken Enchilada Casserole

1 c. cooked chicken (or more if you prefer)
1 can cream of chicken soup
1 cup sour cream
1/2 tsp. garlic salt
1 can diced green chilies (optional, sometimes I make the kids happy by only putting them in half)
1 tsp. chili powder
10-12 corn tortillas, torn into bite-sized pieces
fresh or canned mushrooms (optional)
Shredded cheese

Mix everything together.  Spread into a 9"x 9" casserole dish.  Cover with foil and back at 375 for about 25-30 minutes.