To prepare, preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray and set aside.
In a medium size skillet saute onion, carrot, red pepper and celery in olive oil for 2-3 minutes until golden and tender. Season with salt and black pepper.
In a large mixing bowl, whisk together soups, broth and seasonings until combined. To the bowl add cooked vegetables, chicken, frozen peas and corn. Stir well.
Pour into baking dish. (The broth is suppose to be a bit thin. The cheddar biscuits will serve as a thickening while the dish is baking.)
Biscuits: In a medium size mixing bowl use a whisk to combine flour, garlic salt, mustard and chives. Add wet to dry along with cheddar cheese. Mix with a spatula until fully moistened.
Using a stand 4 ounce ice cream scoop, arrange the biscuits evenly on top of the casserole. Dust lightly with paprika.
Bake for 30 minutes then increase the oven temperature to 375°F.
Bake for an additional 15-20 minutes or until the biscuit tops are golden and the broth is bubbly.
Allow the stew to sit for a few minutes after removing it from the oven, to allow the sauce to thicken further.