Preheat oven to 350 degrees. In a large skillet over medium high heat add the olive oil and chicken. Season with chicken bouillon powder, onion powder, garlic powder, black pepper and paprika. Cook until chicken reaches internal temp of 165 degrees and remove from the skillet.

Add butter, once its melted add the diced onions, carrots and celery. Occasionally stirring, allow the vegetables to soften. Once you start to notice the onions brown along the edges, reduce the heat to low and add the flour. Whish the vegetables, butters and flour together until a paste (roux) forms. Constantly whisking, cook the roux for 1 minutes then add the chicken broth. Stir together until the roux is fully dissolved within the broth and add the can of cream of chicken.

Bring the mixture to a simmer, stirring occasionally, and allow it to cook for an additional 3-5 minutes. Add the cooked chicken to the mixture and stir to combine.

Add pour the mixture into a 9x13 casserole dish and place the biscuit quarters on top. Bake at 350 degrees for 20-25 minutes or until the biscuits are golden brown. Allow to slightly cool to thicken, serve and enjoy!