Ingredients:

• 2 cups cooked chicken (shredded or cubed, rotisserie works great)
• 1 can (10.5 oz / 295 g) cream of chicken soup (or cream of mushroom)
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 can refrigerated biscuits (about 8–10 biscuits, cut into quarters)
• 1 cup frozen mixed vegetables (peas, carrots, corn, optional)
• 2 tbsp melted butter (for brushing on top)
• 1 tsp parsley or chives (optional garnish)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the filling:
   In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, pepper, and salt. Stir in the shredded chicken, cheese, and vegetables.
3. Add biscuits:
   Cut the biscuits into quarters and gently fold them into the mixture until evenly coated.
4. Assemble casserole:
   Pour everything into the prepared baking dish, spreading it evenly. Sprinkle extra cheese on top.
5. Bake:
   Place in the oven and bake for 35–40 minutes, or until the biscuits are golden brown on top and cooked through in the middle.
6. Finish:
   Brush the top with melted butter and sprinkle with parsley or chives for color.
7. Serve warm with a side salad or steamed veggies.

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Tips & Variations:

• Add crispy bacon bits or diced ham for extra flavor.
• Use cream of celery or a homemade white sauce instead of cream of chicken.
• Spice it up with a pinch of cayenne or paprika.
• For a lighter version, use low-fat sour cream and reduced-fat cheese.