1. 1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2. Add the cubed chicken to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just sealed and colored.

3. 3. Stir in the uncooked long-grain white rice, chicken broth, cream of chicken soup, milk, dried thyme, salt, and black pepper into the skillet. Make sure the rice is fully submerged in the liquid. Bring the mixture to a gentle simmer, stirring well to combine all ingredients.

4. 4. If your skillet is not oven-safe, carefully transfer the entire mixture to your prepared 9×13-inch baking dish. If you are using an oven-safe skillet, simply proceed to the next step.

5. 5. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.

6. 6. After 30 minutes, remove the foil. Stir the casserole gently to redistribute the rice and chicken. Sprinkle 3/4 cup of the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165 F), and the cheese is melted and bubbly.

7. 7. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired, and serve hot.