Pre-heat oven to 375°F.

Place cauliflower in large pot of boiling salted water. Boil for 10 minutes. Remove cauliflower using strainer or slotted spoon and place in a mixing bowl.

In same pot, boil corn for 10 minutes. Drain and rinse corn in cold water. Cut corn off cob and set aside.

Heat 1 tablespoon oil in large sauté pan over medium high heat.

Season chicken with salt and pepper. Add chicken to pan and brown, stirring often. Remove chicken from pan and set aside.

In same pan, add remaining tablespoon of oil.

Add onion and mushrooms, saute for 5-7 minutes.

Add garlic and saute for 1 minute. Sprinkle onion mixture with salt and pepper.

Turn heat down to medium and add 2 cans of mushroom soup, 1/3 cup half and half, and sour cream.

Stir to combine and bring to a slight boil.

Add cooked chicken and corn. Mix thoroughly and heat through on low.

While corn is boiling, combine cauliflower, butter, cheese, salt, pepper and remaining 1/3 half & half. Blend on medium until cauliflower resembles mashed potatoes.

Grease a 11x15 baking dish with cooking spray.

Spread mashed cauliflower in bottom of dish. Layer chicken mixture over cauliflower.

Split biscuits in half and layer on top of chicken.

Sprinkle biscuits with garlic seasoning.

Cover and bake for 20 minutes.

Uncover and continue baking, for another ten minutes, until biscuits are browned and sauce is bubbly.