Peel, trim, and cut carrot into ¼" dice. Trim ends off celery and cut into ¼" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Carefully drain liquid from chicken package (do not pat dry).

Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Add chicken, carrot, celery, white portions of green onions, and garlic to hot pan. Stir often, breaking up meat, until browned and chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 6-8 minutes.

Stirring constantly, slowly add 3 Tbsp. flour (not included in your box) to chicken. Stir constantly until dissolved, 1 minute. Add 1 cup water, 1 cup milk (not included in your box), garlic pepper, chicken broth concentrate, ¼ tsp. salt, and a pinch of pepper to pan. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes. Remove from burner and stir in half the sour cream (reserve remaining for garnish). Transfer mixture to prepared casserole dish. For best results, use a 1-quart casserole dish. Place casserole dish on prepared baking sheet to catch any drips.

In a mixing bowl, combine biscuit mix and ⅔ cup water. Stir until a sticky dough forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Top filling evenly with spoonfuls of dough. Sprinkle evenly with half the cheese (reserve remaining for garnish).

[PIC: casserole dish with spoonfuls of dough and cheese - half the cheese reserved on the side]

Bake in hot oven until filling is warmed through and biscuit crust is golden brown, 15-20 minutes. Plate dish as pictured on front of card, topping with remaining sour cream, green portions of green onions, and remaining cheese. Bon appétit!