Preheat your oven to 375°F (190°C).

In a medium-sized mixing bowl, mix together the shredded chicken, cream of chicken soup, sour cream, cheddar cheese, mixed vegetables, garlic powder, and seasoned salt until well combined.

Cut each refrigerated biscuit into quarters and fold the pieces into the chicken mixture, ensuring they are evenly distributed.

Lightly coat a 9x13-inch baking pan with nonstick cooking spray. Spread the chicken and biscuit mixture evenly across the pan.

Place the pan in the preheated oven and bake for 35-45 minutes, or until the casserole is fully cooked and the biscuits are golden brown. Baking time may vary depending on your oven.

Remove from the oven and let it cool for a few minutes before serving. Enjoy!