Preheat the oven to 350°F. Grease a 9x13 inch baking dish. Shred the rotisserie chicken and set aside. Thaw the mixed vegetables in a colander or strainer and run it under warm water until the veggies are no longer frozen.
In a mixing bowl, combine shredded cooked chicken, thawed mixed vegetables, minute rice, cream of chicken soup, milk, and all spices.
Add in 1½ cups of shredded cheese and fold in gently.
Transfer to greased 9x13" baking dish and spread smooth. Sprinkle on remaining 1½ cups of cheese. (see notes)
Bake uncovered for 30 to 35 minutes, or until rice is tender. Remove and garnish with chopped fresh parsley. Serve warm.
Notes
*If you would like the casserole to have a more melty cheese topping, refrain from adding the cheese on top until the last 5 to 8 minutes of baking time. **Using a porcelain baking dish may require longer baking times. Just check rice for doneness.