I have quite a few friends who brew like this and don't chill their wort at all after the cook. They just rack it to their fermenter and let it cool overnight and pitch the yeast the next day. As mentioned earlier, the chilling process is for clarity. Some of my friends occasionally get a really clear beer without chilling so it can be done. I normally use Whirlfloc in the last 15 minutes of the boil which is quite helpful towards clarity also.
I have never tried the ice cube method mentioned here but that would certainly work. When I was doing partial boil extract brews I would chill my water in the fridge overnight and start with two gallons of chilled water in the fermenter and pour the hot wort in on top of that. I would then top it off with however much chilled water I needed to get my correct volume. This would usually get me pretty close. You can also take your brew kettle and set it in a sink of cold ice water to get the cooling started. You can bring the temp down pretty quickly this way too.