3 cups cooked shredded chicken

2 cans (10.5 oz each) cream of chicken soup

3 cups frozen vegetables

2 teaspoons minced garlic

½ teaspoon ground black pepper

1 cup shredded mild cheddar cheese

1 cup shredded mozzarella cheese

16 canned biscuits

2 tablespoons butter, melted

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Preheat oven to 375°F (190°C).
In a large bowl, mix shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese until well combined.
Transfer mixture into a greased 9×13-inch baking dish and spread evenly.
Arrange canned biscuits over the filling in a single layer, covering as much filling as possible.
Brush melted butter evenly over biscuit tops.
Bake for 25-30 minutes until biscuits are golden brown and filling is bubbly.
Allow to cool slightly before serving.

Use fresh or favorite frozen vegetables like peas, carrots, corn, or green beans.

Substitute shredded rotisserie chicken for convenience.

Swap canned biscuits with homemade biscuit dough for a fresher crust.

Add herbs like thyme, rosemary, or parsley for extra flavor.

Sprinkle extra cheese on biscuits before baking for a cheesier top.

Store leftovers in airtight container in fridge up to 3 days.

Reheat in oven at 350°F (175°C) for 15-20 minutes; avoid microwaving.