Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish generously with butter or cooking spray.

Combine the cooked chicken, frozen vegetables, cream of chicken soup, sour cream, and chicken broth in a large mixing bowl. Add garlic powder, onion powder, salt, and pepper. Stir until well combined.

Pour the chicken mixture into your prepared baking dish. Spread it evenly across the bottom. Sprinkle one cup of shredded cheddar cheese over the chicken layer.

Separate the refrigerated biscuits and cut each one into quarters. Arrange the biscuit pieces evenly over the chicken mixture.

Brush the biscuit pieces with melted butter. Sprinkle the remaining cheese over the biscuits.

Bake for 30-35 minutes until the biscuits are golden brown and the filling bubbles around the edges.

Remove from the oven and let the casserole rest for 5-10 minutes before serving.