Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
- Stir in the shredded chicken, cream of chicken soup, cream of celery soup, chicken broth, milk, sour cream, thyme, parsley, salt, black pepper, paprika, and cayenne pepper. Cook for another 5 minutes, stirring occasionally.
- Stir in the frozen peas and corn, and cook for an additional 2-3 minutes.
- Remove the skillet from heat and stir in the shredded cheddar and mozzarella cheeses until melted and well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cut the refrigerated biscuits into quarters and arrange them on top of the chicken mixture in the baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
- You can use any combination of cheese you like for this casserole. Monterey Jack, Colby, or a blend of cheeses would work well.
- Feel free to add other vegetables to the casserole, such as carrots or bell peppers, for extra flavor and nutrition.
- This casserole can be made ahead of time and refrigerated or frozen before baking. Simply thaw in the refrigerator overnight before baking according to the instructions above.
