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mattlacasse
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In a large skillet or deep pan, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Add uncooked rice and stir to coat in the butter and aromatics. Cook for 1–2 minutes to toast the rice slightly.
Pour in chicken broth, then stir in cream of chicken soup, cream or milk, thyme, salt, and pepper. Mix well.
Add mixed vegetables and bring the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Stir in cooked chicken and shredded cheese (if using). Mix well and let it heat through for 3–4 minutes.
Let rest for 5 minutes, then garnish with parsley and serve warm.