Preheat and prep

Preheat your oven to 400 °F (≈200 °C). Lightly grease a 9×13-inch (or equivalent) baking dish.

2. Create the cheesy biscuit topping

In a medium bowl, prepare the cheddar biscuit mixture according to the box instructions—usually combining the dry biscuit mix with a liquid (milk or water) and the included seasoning. Set this aside temporarily.

3. Mix the casserole base

In your prepared baking dish, combine:

• Cream of chicken soup
• Chicken broth
• Heavy cream
• Frozen mixed vegetables
• Shredded rotisserie chicken

Stir gently until most lumps disappear (small lumps from vegetables are fine). You want a cohesive creamy mixture, not a loose soup.

4. Layer the filling and cheese

Sprinkle ½ cup shredded sharp cheddar evenly over the filling. This helps bind the filling to the biscuit topping and adds extra cheesiness.

5. Dollop the biscuit topping

Using a spoon, drop the prepared cheddar biscuit mixture in 6 to 8 separate dollops over the top of the filling. Try to space them evenly so the biscuits bake distinct and golden.

6. Bake

Place the casserole in the oven and bake 20–25 minutes, or until:

• The biscuits are golden brown
• The filling is bubbling around the edges
• The center is hot (you may insert a knife or toothpick to check)

7. Butter finishing touch

While the casserole is baking (or just after it comes out), melt 4 Tbsp of butter and stir in the seasoning packet from the biscuit box. Use a brush to apply this buttery seasoning glaze over the biscuits. This gives them that signature cheddar‑bay flavor and glossy finish.

Let the casserole rest for a few minutes before serving so it firms up enough to scoop neatly.