1-Preheat your oven: Getting started with this chicken biscuit casserole begins with preheating your oven to 375 degrees Fahrenheit and spraying a 9×13-inch baking dish with nonstick cooking spray. This simple step sets the stage for a dish that bakes up golden and delicious. Follow along for clear instructions that make the process straightforward and fun.

2-Prepare the mixture: In a large bowl, whisk together the 2 (10.5 ounce) cans cream of chicken soup, 1 cup milk, 1 teaspoon garlic powder, ½ teaspoon rotisserie seasoning, and ½ teaspoon black pepper until well combined and mostly lump-free. Once mixed, open the 12 ounce can refrigerated biscuits (or two 6 ounce cans) and separate each one, then cut each biscuit into fourths and add to the soup mixture; stir to combine. Next, add the 1 cup frozen peas and carrots, 1 cup shredded cheddar cheese, and 2 cups cooked chicken to the bowl; mix everything together thoroughly.

3-Bake the casserole: Pour the mixture into the prepared baking dish and spread it evenly. Bake uncovered for 35 to 45 minutes, until the biscuits puff up, turn golden brown, and the liquid bubbles around the edges. If unsure about doneness in the center, bake a few more minutes, and cover the top with aluminum foil if the biscuits brown too quickly but still need cooking. Let cool for a few minutes, then top with the ¼ cup sliced green onion and serve for a comforting meal. Remember, you can learn more about enhancing flavors in baked dishes by checking out our recipe for chocolate pudding cake, which offers similar baking tips.