Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until well blended.

Add the shredded chicken and half of the cheddar cheese to the mixture. Stir to combine.

Cut each biscuit into quarters and gently fold them into the chicken mixture until they are well coated.

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.

Sprinkle the remaining cheddar cheese over the top.

Drizzle the melted butter over the cheese.

Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

For a bit of a kick, try adding a can of diced green chilies or a teaspoon of smoked paprika to the chicken mixture. You can also swap out the cheddar cheese for Monterey Jack or pepper jack cheese for a different flavor profile. If you prefer a lighter version, use reduced-fat sour cream and cheese. For a heartier dish, add some cooked vegetables like peas or carrots to the mix.