Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease or spray a 9×13-inch baking dish and set it aside.

Prepare the Chicken and Vegetables: If you’re using rotisserie chicken, shred the meat into bite-sized pieces. If you prefer to cook your own chicken, you can poach or bake chicken breasts and shred them once cooled. In a large mixing bowl, combine the shredded chicken with the frozen vegetables.

Make the Creamy Sauce: In a separate bowl, mix together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth.

Combine the Ingredients: Pour the creamy soup mixture over the chicken and vegetable mixture. Add in the shredded cheddar cheese (if using) and stir to combine. This will form the creamy base of your casserole.

Assemble the Casserole: Transfer the chicken and vegetable mixture into the prepared 9×13-inch baking dish. Spread it out evenly to cover the bottom of the dish.

Add the Biscuit Topping: Open the refrigerated biscuit dough and cut each biscuit into quarters. Arrange the biscuit pieces in an even layer over the top of the casserole. You may need to slightly overlap them to fit them all into the dish.

Bake: Place the casserole in the preheated oven and bake for 30-40 minutes. Check the casserole when the biscuits turn golden brown and cooked through. If desired, sprinkle some additional cheese on top of the biscuits during the last 10 minutes of baking to make them even cheesier.

Serve: Once the casserole is finished baking, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired for a pop of color and extra flavor.