Preheat oven to 350°F. Cook your bacon however you would like (I put mine in the microwave for about 3 minutes). Set aside the bacon to cool and crisp up. The quinoa also needs to be cooked before adding it to the skillet, so prepare as instructed on the box (I used the microwave for this too).
In your skillet on med-high heat, add the butter and chicken pieces and cook the chicken completely. Remove the chicken from the skillet and set aside (if you are using leftover chicken or pre-cooked chicken, you can skip this step).
In the same skillet, add the oil, broccoli, diced onion and garlic to the pan and cook for about 2 minutes (if you are using garlic powder, wait to add until you add the soup). Turn down the heat to medium and then add the soup, quinoa, 1 cup of cheese and the cooked chicken to the skillet. Stir to combine all of the ingredients and add salt and pepper to taste.
Once everything is combined, turn off the heat and sprinkle the top with the rest of the cheese and the chopped bacon. Place the skillet into the oven for about 25 minutes until everything is nice and hot and the cheese is melted. Remove from the oven and allow to cool on the plates you are serving it on for a few minutes before enjoying (trust me, it's VERY hot).