Spray the oval slow cooker with nonstick spray. In a large bowl stir together the chicken, cream of chicken soup, milk, seasonings, 1/2 the cheese and all the frozen mixed vegetables. Cut each biscuit into 6 pieces each. Stir the biscuits into the soup mixture.
Pour that mixture into the slow cooker and sprinkle with the remaining cheese.
Cook on low for 3.5-4 hours or until the biscuits are set in the middle.
Serve and enjoy!
Notes
Want to cook in the oven? Follow the directions for mixing and pour everything into a prepared baking dish. Place the baking dish into a preheated oven (no more than 375 degrees) and cook for 35-45 minutes uncovered until the biscuits are no longer doughy.
Extra cheese, a dollop of sour cream, chopped bacon, and chopped green onions make perfect toppings.
Add any remaining casserole into an airtight container and keep them in the fridge for up to 3 days. Reheat over medium heat to medium high heat.