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gingerbitch
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Cook & shred your chicken. I use the Instant Pot with broth + my favorite seasonings (poultry button for 17 mins), then lightly shred.
Preheat oven to 375°F and spray a 9×13 baking dish.
Cut each biscuit into 6 pieces, spread throughout the dish and bake 10–12 mins, until partially baked but not fully golden.
Mix cream of chicken, milk, Greek yogurt, ¼ cup Parmesan, minced garlic and seasonings until creamy. Fold in chicken and sun dried tomatoes.
Spoon the chicken mixture around and over the partially baked biscuits.
Top with 4 tsp Parmesan and ½ cup mozzarella.
Bake uncovered 20–25 mins, until hot and bubbly, cheese is starting to brown and biscuits are cooked through.
Let cool 5–10 mins. Top with fresh basil if you want.