Preheat your oven to 375°F (190°C) and grease a 9×13‑inch (or equivalent) baking dish with nonstick spray.

In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, poultry seasoning, and black pepper until smooth.

Open the can of refrigerated biscuits. Separate each biscuit and cut each into 4 pieces. Add the biscuit pieces into the soup mixture and stir gently to combine so the biscuits are coated.

Stir in the frozen peas and carrots, the shredded or chopped cooked chicken, and the grated cheddar cheese. Mix until evenly distributed throughout the biscuit‑soup mixture.

Pour the mixture into your greased baking dish and spread it out evenly to cover the surface.

Bake uncovered in the preheated oven for 35 to 45 minutes, until the biscuit pieces have puffed up and the top is golden brown in places. The edges should be bubbling lightly.

Remove from the oven and let it cool for about 5 minutes before serving. Enjoy!