Preheat oven to 400 degrees

Chop your yellow onion & mince your garlic. Then set aside

Grate your 2- 8oz of cheese and set aside

Cook quinoa or supermix per bag directions then set aside

In a large bowl whisk together chicken broth, cream of chicken soup, sour cream or Greek yogurt, mayonnaise, salt, oregano, paprika and pepper. Then whisk in half of the shredded cheese you set aside above.

In a large skillet add 2 tbsp of olive oil and heat on medium heat. Add in chopped onions and garlic. Saute for 3 minutes. Then add in 2 tbsp tapioca flour, toss garlic and onion in it, heat for 2 more minutes.

Pour in your cream of chicken soup mixture from above, and with a whisk, continue to whisk the sauce until it thickens and cheese is melted. Then set aside.

Grease 9 X 13 baking dish, add in chopped rotisserie chicken, chopped broccoli & quinoa. Mix until incorporated in the dish, in an even layer. Then pour the cheese sauce on the top. Spread evenly. Then add the remaining shredded cheese on top.

Whip out the pan you used to make cheese sauce in and heat the 2 tbsp of butter on medium heat. Once melted add the gluten free breadcrumbs, cook occasionally tossing until toasted.

Add toasted bread crumbs on top and cover with aluminum foil. Bake at 20 minutes covered, 10 minutes uncovered & 5 minutes on broil or until it starts to brown. Then enjoy!