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Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In a 3-quart saucepan, stir together shredded deli rotisserie chicken and cream of chicken soup with herbs. Add frozen vegetables and shredded Colby-Monterey Jack cheese blend; mix until combined. Cook over medium heat 5 to 10 minutes, stirring frequently, until mixture is heated through. Pour into baking dish; spread in even layer.
Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.
Bake 25 to 30 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.