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gingerbitch
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Preheat oven to 375°F and lightly spray a 9×13 casserole dish with olive oil spray.
Cut each biscuit into 6 pieces, spread them throughout the dish & bake for 8-10 minutes. They should still be underbaked, we’re just giving them a lil head start!
Mix cream of chicken, Fairlife milk, Greek yogurt, garlic Parmesan sauce, minced garlic, garlic powder, onion powder, Italian seasoning, garlic butter seasoning, salt, pepper & most of the Parmesan until smooth and creamy.
Fold in the cooked shredded chicken & sun dried tomatoes until everything is completely coated.
Spoon the creamy chicken mixture around & over the partially baked biscuits.
Top with mozzarella & remaining Parmesan.
Bake uncovered for another 20–25 minutes, until hot, bubbly & the biscuits are cooked through and golden brown.
Let sit for 5–10 minutes & DIG INNNN.