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Preheat the oven to 350°F and coat a 9x13 inch glass baking dish with nonstick cooking spray.
Melt butter in a large saucepan over medium heat until melted. Add the onion, mushroom, thyme, salt, and pepper. Saute until the mushrooms are tender, about 5-6 minutes.
Add the rice and toast for 1-2 minutes. Stir in the chicken broth and bring to a boil, then reduce heat to a simmer.
Cover tightly and cook for 15 minutes. Do not stir. Turn off the heat and leave the cover on. Let the rice stand for 10 minutes without stirring. Any rice on the bottom of the pot will release.
Add the cooked chicken, frozen mixed vegetables, milk, cream cheese, Greek yogurt or sour cream, and 1 cup of the cheddar cheese.
Add to the prepared casserole dish and top with remaining cheddar cheese and parmesan cheese.
Cover with foil and bake for 15 minutes. Uncover and bake for an additional 10 minutes.
Let the casserole sit for 5 minutes prior to serving.