2 cans (10.5 ounces each) condensed cream of chicken soup, undiluted
1 cup almond milk
1 teaspoon garlic powder
1 teaspoon chicken seasoning
1/2 teaspoon black pepper
1 (12 oz) can refrigerated biscuits
1 cup frozen peas and carrots
1 cup cheddar cheese, grated
3 cups cooked chicken, shredded or diced
kosher salt to taste

Preheat the oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
Add chicken soup, milk, garlic powder, poultry seasoning, and black pepper to a large bowl and stir.
Separate the biscuits and cut each biscuit into 4 pieces. Add the biscuits to the soup mixture and stir to combine.
Add peas and carrots, chicken and cheddar cheese and stir again to combine. Transfer mixture to prepared baking dish.
Bake for 35-45 minutes until the biscuits are puffed and golden brown in places.
Let cool for 5 minutes before serving. Entertainment