1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. In a large bowl whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until smooth.

3. Stir shredded chicken, frozen vegetables, and cheddar cheese into the sauce until evenly coated.

4. Spread the creamy chicken mixture in the prepared baking dish.

5. Arrange canned biscuits on top of the filling, spacing them slightly apart for steam to escape.

6. Brush the tops of the biscuits with melted butter.

7. Bake for 25–30 minutes until biscuits are golden brown and the filling is bubbling at the edges.

8. Let casserole rest for 5–10 minutes before serving to allow the sauce to thicken.

9. Scoop portions ensuring each serving includes both filling and biscuits.

10. Serve with a side salad or roasted vegetables if desired.