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Preheat your oven to 375° Fahrenheit.
In a large skillet over medium heat, melt the butter and sauté rosemary and thyme for 1 minute. Add the frozen vegetables and cook until they are thawed and heated through.
Stir in the cream of chicken soup, half and half, and shredded chicken, until everything is well combined and heated. If desired season with salt and pepper.
Transfer this mixture into a 9x13 inch baking dish, spreading it out evenly.
Top the mixture with the biscuits from the can. Arrange them evenly over the top. Sprinkle the biscuits with Cheddar cheese.
Bake in the preheated oven for about 18-20 minutes, or until the biscuits are golden brown.
Let the casserole rest for about 5 minutes before serving.