Step 1

Preheat oven to 350 degrees F.

Step 2

Pour half the melted butter into a 9x13 casserole dish.

Step 3

Put the chicken in the pan in an even layer, followed by the peas and carrots. Sprinkle with the garlic powder, onion powder, and pepper - do not stir.

Step 4

In a medium mixing bowl, whisk together the chicken broth and cream of chicken soup. Pour the mixture over the chicken - do not stir.

Step 5

In another bowl, whisk together the milk, biscuit mix and half of the seasoning packet that comes with it, and cheese. Evenly pour mixture over the soup mixture in casserole - do not stir.

Step 6

Bake, uncovered, for 55 minutes until the top is golden brown.

Step 7

Remove from oven. Let it sit for about 5 minutes to set up a bit. The inside will still be a bit loose - that’s ok!

Step 8

Whisk the remaining butter and rest of the seasoning packet together in a small mixing bowl. Brush the seasoned butter over the biscuit topping.

Step 9

Scoop portions into shallow bowls or plates and enjoy!