Preheat Oven: Preheat the oven to 350°F (175°C).

Prepare Sauce: In a big bowl, combine the condensed creamy chicken soup, sour cream, milk, garlic powder, onion powder, salt and pepper.

Combine Ingredients: Include the shredded poultry, peas and carrots (if desired), and half a cup of shredded cheddar cheese into the mixing bowl. Stir until all is well coated with sauce.

Add Biscuits: Fold in gently the broken biscuit quarters so that they are dispersed evenly throughout.

Bake: Empty contents into a greased 9×13 inch baking dish. Spread remaining cheese on top. Pour melted butter over casserole.

Cook: Bake in this preheated oven for 25-30 minutes or until biscuits are golden brown and cooked through; cheese is melted and bubbly.

Garnish: Afterward, it can be garnished with fresh parsley if desired. Let cool for few minutes before serving.

Serving and Storage Tips

Serving: Serve hot from the oven. Complete meals can include fresh salads or steamed vegetables as sides with it.

Storage: Store leftovers in refrigerator up to three days in an air tight container. Place required amount in microwave safe dish when reheating & heat till warmed through.

Tips for Success

Ensure there is an equal distribution of biscuits in the casserole; this will make sure everything gets cooked evenly.

If you would like your sauce to be thinner, you can add a bit more milk.

To make it richer, mix cheddar and mozzarella cheeses together.

You may also consider adding some other vegetables such as corn or green beans to it.

Health Benefits