Servings: 6 to 10

2c. Shredded or chopped chicken (cooked) 2c. Shredded or chopped chicken (cooked)
1 can cream of chicken or mushroom soup 1 can cream of chicken or mushroom soup
1c. Milk 1c. Milk
1c. Sour cream 1c. Sour cream
1 1/2c. Mixed vegetables 1 ½c. Mixed vegetables
1c. Chopped mini potatoes 1c. Chopped mini potatoes
1 c. Shredded cheddar cheese 1 c. Shredded cheddar cheese
1 tsp.each salt and pepper 1 tsp.each salt and pepper
1 tsp.garlic powder 1 tsp.garlic powder
1/2 c. Finely chopped onion or 1 tsp onion powder ½ c. Finely chopped onion or 1 tsp onion powder

Preheat oven to 350F.
In a medium-size bowl, add all ingredients except the refrigerated biscuits
Using a spatula, mix all ingredients until well blended
Grease a 9×13 inch casserole dish and spread your chicken mixture evenly
Cut each biscuit into quarters and spread evenly over tops of mixture.
Bake, uncovered, for 35 to 45 mins or until bubbly and golden.

Buy a roasted whole chicken to make this an even easier dish.  Buy a roasted whole chicken to make this an even easier dish.
I used seasoned fajita chicken breasts, that I cooked in the instant pot while prepping the other ingredients and shredded. ( 10 min. On high pressure/manual with 1 cup water or broth to prevent dry chicken)  I used seasoned fajita chicken breasts, that I cooked in the instant pot while prepping the other ingredients and shredded. ( 10 min. On high pressure/manual with 1 cup water or broth to prevent dry chicken)
If your biscuits start to get to brown, you may cover lightly with foil.  If your biscuits start to get to brown, you may cover lightly with foil.