### 1. **Preheat and Prep**
Preheat your oven to **350°F (175°C)** and lightly grease a 9×13-inch casserole dish.
### 2. **Mix the Sauce**
In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken and optional veggies if using.
### 3. **Add Biscuits**
Cut biscuit dough into quarters and gently stir into the chicken mixture until evenly coated.
### 4. **Assemble and Top**
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese over the top.
### 5. **Bake**
Bake uncovered for **30–35 minutes**, or until the biscuits are puffed and golden and the sauce is bubbly. If the top starts to brown too quickly, cover loosely with foil for the last 10 minutes.
### 6. **Cool Slightly and Serve**
Let it rest for 5 minutes before serving to allow the sauce to thicken up.
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Serving Suggestions:
