Preheat the oven to 400F.
Generously spray a 10x13 casserole dish with cooking spray. Quinoa will stick to the dish, so make sure you are generous when spraying with cooking spray.
Slice the chicken breasts into thin strips. Set aside.
Place the chicken broth in a saucepan over medium heat. Bring to a low boil.
Whisk the milk, poultry seasoning and flour in a small bowl until there are no lumps.
Gradually add the milk mixture to the boiling chicken broth, whisking well with each addition. Whisk until smooth. Remove from the heat. Set aside.
In a large bowl, combine one cup of the water, minced garlic and quinoa.
Add the sauce to the quinoa mixture and stir to combine.
Pour the quinoa mixture into the prepared casserole dish.
Lay the chicken strips on top of the quinoa.
Sprinkle the seasoning over the chicken strips.
Bake, uncovered, for 30-minutes.
Remove the casserole dish from the oven.
Add the other one-cup of water and vegetables to the casserole dish and carefully stir to combine.
Return the casserole dish to the oven for 10-15 minutes or until the chicken is done, the quinoa has popped open and the vegetables are heated through.
Remove the casserole dish from the oven and top with the cheese.
Return the casserole to the oven for 5-minutes or until the cheese has melted.