First off, we're going to get that chicken ready. I typically start by shredding some cooked boneless, skinless chicken breasts. You can use leftovers or throw a couple of breasts in the slow cooker with a bit of seasoning to cook all day. This gives you an easy protein to work with.

In a large skillet over medium heat, add 1 ½ tablespoons of extra virgin olive oil and toss in the sliced baby bella mushrooms. Sauté them until they’re nicely browned. This should take about five minutes—your kitchen will start to smell fantastic!

Next, add the frozen mixed veggies. Don’t worry about thawing them; just pop them straight into the skillet. Stir everything together and let it cook for about 3-4 minutes until the veggies are warmed through. Now sprinkle in your garlic powder, onion powder, smoked paprika, salt, pepper, and chopped thyme. Stir well to evenly coat everything.

Once the vegetables are cooked, it’s time to thicken things up a bit! Sprinkle ¼ cup of flour over the skillet and stir continuously for about 1-2 minutes. This helps cook out the raw flour taste and gives it a nice texture.

Next, gradually add the milk, stirring constantly to prevent lumps from forming. I usually opt for nonfat milk, which works just as well as higher-fat options. Stir until the mixture starts to bubble and thicken—this should take around 4-5 minutes.

After you’ve created this creamy goodness, fold in the shredded chicken. Let it simmer on low for a few minutes to mingle everything together.

Now comes the fun part—assembling our dish! Preheat your oven to 425°F (220°C). Pour the chicken mixture into a greased 9x13 inch baking dish.

Now it's time for the star of the show: the drop biscuits. Use a spoon or your hands to dollop unbaked biscuit dough over the chicken mix. There’s no need to be perfect; in fact, the more rustic-looking the biscuits, the better!

Slide the baking dish into the preheated oven. Allow it to bake for about 20 to 25 minutes, or until the biscuits are golden brown. You’ll know it’s ready when the smell fills your kitchen—trust me, it’s heavenly!