Directions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cream of chicken soup, milk, garlic powder, and black pepper. Stir until smooth.
Add the shredded rotisserie chicken and frozen peas and carrots to the mixture, and stir until well combined.
Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it evenly.
In a separate bowl, prepare the Cheddar Bay biscuit mix according to the package instructions, adding the shredded cheddar cheese to the dough.
Drop spoonfuls of the biscuit dough over the chicken mixture, covering as much of the surface as possible.
Drizzle the melted butter over the biscuit topping.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
