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1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
4. In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, frozen mixed vegetables, sautéed onion and garlic, dried thyme, paprika, salt, and pepper. Stir until all ingredients are well combined.
5. Grease a 9×13 inch baking dish with cooking spray or a little olive oil to prevent sticking.
6. Pour the chicken and rice mixture into the prepared baking dish, spreading it evenly with a spatula.
7. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
8. Place the covered baking dish in the preheated oven and bake for 45 minutes.
9. After 45 minutes, carefully remove the foil and stir the casserole gently to ensure even cooking.
10. Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rice is tender and the liquid is absorbed.
11. In the last 5 minutes of baking, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Return to the oven until the cheese is melted and bubbly.
12. Once the casserole is done baking, remove it from the oven and let it sit for about 5-10 minutes to cool slightly and allow the flavors to meld.
13. Garnish with freshly chopped parsley for a pop of color and added flavor.
14. Using a spatula, serve the casserole warm on individual plates or in bowls. Enjoy your delicious chicken rice casserole!

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