Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cut each biscuit into quarters and set aside.
In a large bowl, mix cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper.
Stir in shredded chicken, optional vegetables, and half of the cheese until everything is well coated.
Add biscuit pieces to the mixture, tossing until coated evenly.
Spread mixture evenly into prepared baking dish. Sprinkle remaining cheese on top.
Bake uncovered for 30–35 minutes, until biscuits are golden brown and cheese is bubbly.
Let rest for 5 minutes before serving to allow sauce to set.
