Preheat the oven to 375°F and add melted butter to a 9x13 casserole dish. (You can add butter to the dish and allow it to melt as the oven is preheating.)
Add shredded chicken, salt, pepper, italian, and garlic powder to the casserole dish and mix then spread out evenly in the casserole dish.
Then add the frozen veggies to the casserole dish and give it a quick toss.
In a measuring cup or bowl, combine the canned cream of chicken and broth. Pour the mixture over the chicken and veggies, leaving about ¼ of the mixture for the top. Do NOT mix!
Whisk together the biscuit mix, milk, and the seasoning packet from the biscuit box. Pour over chicken soup mixture, covering the entire casserole dish with biscuit mix. Do NOT mix!
Drizzle the remaining cream of chicken mix over the biscuit mix. Do NOT mix!
Bake at 375°F for 45-55 minutes or until the biscuit topping is cooked through and golden.
Remove and allow to cool for about 5-10 minutes. Top with chopped greens and serve.