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Preheat oven to 350 degrees.
Rinse the drained navy beans with water and dump into a blender.
Add half of the milk, coriander, turmeric, and blend until smooth.
Add the rest of the milk and the broth and blend until mixed.
Heat olive oil in a large skillet on medium heat.
Add ground chicken and onion and cook until meat is no longer pink and onions are soft, about 8 minutes. Drain and set aside.
Spray a 9x13 casserole dish with olive oil spray and spread the cooked meat on the bottom of the dish.
Reserve ½ cup of shredded cheese and add all other ingredients to the dish, including the milk mixture. Stir to mix well and top with remaining cheese.
Bake 40-45 minutes until lightly browned on top.