In an 8x8 square baking dish layer cooked quinoa and rice, then chopped chicken. Drop small chunks of cream cheese over top of chicken spread out evenly as best as possible. (Easiest when you use room temperature cream cheese or microwave it for 10 seconds or so to get it to spread better.)
Next pour salsa evenly over the cream cheese layer.
Finally, top with shredded cheese in an even layer.
Cover with foil and bake at 375˚for 35 minutes. Remove foil for the last 5 minutes of cooking to melt cheese.
Top with optional toppings and serve hot!
Optional toppings: sliced avocado, crushed tortilla chips and/or fresh cilantro or parsley for garnish