A creamy, comforting casserole made with tender chicken, fluffy biscuit pieces, vegetables, and cheddar cheese.

2 cans cream of chicken soup

1 cup milk

1 teaspoon garlic powder

½ teaspoon poultry seasoning

½ teaspoon black pepper

12 ounces refrigerated biscuit dough

1 cup frozen peas and carrots

1 cup shredded cheddar cheese

2 cups cooked chicken

¼ cup sliced green onions

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1. Preheat oven to 375°F and grease a baking dish.

2. Whisk soup, milk, and seasonings until smooth.

3. Cut biscuit dough into quarters and coat in mixture.

4. Stir in vegetables, cheese, and chicken.

5. Transfer to baking dish and spread evenly.

6. Bake uncovered 35–45 minutes until golden and bubbly.

7. Cover loosely with foil if browning too fast.

8. Rest briefly before serving.

Let the casserole rest before serving to allow the sauce to thicken. Use rotisserie chicken for convenience.