Pre-heat the oven to 350°F.
Using a 9 x 13-inch baking dish, empty the cans of Cream of Chicken and Cream of Mushroom on the bottom of the dish; mix to thoroughly combine soup.
Add the bag of frozen mixed vegetables to the baking dish; spread over the top of the two cans of combined soup.
Add the chicken on top of the vegetables.
Sprinkle the top with minced onions, garlic powder, adobo seasoning and green chilies.
At this point, thoroughly mix ingredients until well combined.
Sprinkle a handful, or two, of real bacon bits on top of the casserole.
Open the can of Pillsbury biscuits; cut each biscuit into four quarters.
Cover the top of the casserole with the biscuit pieces.
Sprinkle the Mexican cheese blend over the top of the biscuits.
Place in the pre-heated oven; bake for 30 minutes or until the cheese has completely melted.
