Combine the quinoa and broth in a medium saucepan and bring to a boil. Reduce the heat to low and cover. Cook for 18-20 minutes, until quinoa is light and fluffy and liquid has been absorbed. Set aside to cool for a bit.
Preheat the oven to 400. Coat a casserole dish with nonstick spray.
In a large bowl, combine the soup, yogurt, milk, 1 1/2 cups shredded cheese, sugar, and spices. Stir in the cooked quinoa, broccoli, and chicken.
Spoon the mixture into the prepared baking dish. Top with the reserved shredded cheese and sprinkle with grated Parmesan cheese and panko bread crumbs. Bake for 30 minutes until golden and bubbly. Let cool slightly before serving.