Preheat and Prepare the Dish

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with non-stick spray or butter.

2. Mix the Casserole Filling

1. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper.
2. Stir in the thawed mixed vegetables until evenly combined.
3. Spread the mixture evenly into the prepared baking dish.

3. Prepare the Biscuit Topping

1. Cut the refrigerated biscuit dough into quarters to create bite-sized pieces.
2. In a small bowl, mix melted butter with garlic powder and dried parsley.
3. Toss the biscuit pieces in the butter mixture until fully coated.

4. Assemble and Bake

1. Arrange the butter-coated biscuit pieces on top of the chicken mixture. Place them close together to ensure they bake evenly.
2. Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and the casserole is bubbling around the edges.

5. Cool and Garnish

1. Let the casserole cool for 5–10 minutes after baking.
2. Garnish with additional chopped parsley for a fresh, vibrant finish.
3. Serve warm and enjoy!