Chicken and Biscuits Casserole

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
3. 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.
4. Stir in the frozen peas and corn, and cook for an additional 2-3 minutes.
5. Remove the skillet from heat and stir in the shredded cheddar and mozzarella cheeses until melted and well combined.
6. Pour the mixture into the prepared baking dish and spread it out evenly.
7. Cut the refrigerated biscuits into quarters and arrange them on top of the chicken mixture in the baking dish.
8. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.
9. 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.