Preheat your oven to 400°. Spray a muffin baking pan with cooking spray and set it aside.
In a large mixing bowl, combine the cream of chicken soup, shredded cheese, garlic salt, and onion powder. Add the cooked and drained peas and carrots to the mixture. Stir well to combine all the flavors.
Chop the rotisserie chicken breasts into small pieces and add them to the creamy mixture. Give it a good stir, ensuring the chicken is evenly coated.
Working with one biscuit at a time, gently stretch and press each biscuit into a muffin tin spot. Press it down into the tins and up the sides, forming a crust.
Spoon a heaping amount of the chicken mixture into each biscuit-lined muffin tin. Fill them generously with the delicious filling.
Bake in the preheated oven at 400° for 12-15 minutes. Check at the 12-minute mark to see if the biscuits are golden brown. You want them cooked through but not overcooked or undercooked. Mine were perfect at 13 minutes.
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