Recipe Background
You Betcha Bake combines wild rice, chicken, and cheeses, offering cozy comfort with each bite.
You Betcha Bake brings a delightful warmth to the table with its golden, bubbling top that promises comfort in every bite. As the bake emerges from the oven, the aroma of nutty wild rice mingles with the savory notes of garlic and onion, enveloping your kitchen like a cozy quilt. The sharp cheddar and Swiss cheese lend creamy, tangy undertones that balance the earthy rice and tender chicken beautifully. This dish offers a textural contrast, where crisp broccoli interplays with the smoothness of the melted cheese and yogurt-laden sauce.
The secret to a harmonious blend of flavors lies in whisking the flour into melted butter just until the raw flour smell fades. It's a simple step that ensures your sauce is smooth and rich, setting the stage for the glorious melding of cheeses. Sharing this bake isn't just about eating—it's about passing the dish around the table and enjoying how easily it brings people together, each bite a reminder of familiar comforts.
Perfect for any gathering, the experience of preparing this casserole is soothing in itself. The sizzle of chicken and vegetables in the skillet sets the rhythm, while the gentle thickening of cheese sauce offers a moment to pause. Serve it hot, and watch as it draws folks in—always an occasion worth savoring again and again.
Ingredients
- 1 cup wild rice uncooked
- 2 cups broccoli florets
- 1/4 cup water
- 1/2 cup onion diced
- 1 clove garlic minced
- 3/4 pound chicken breasts cut into bite-sized pieces
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 1 1/4 cups milk
- 1/2 cup sharp cheddar cheese shredded and divided
- 3/4 cup Swiss cheese shredded and divided
- 1/4 cup plain non-fat Greek yogurt
Directions
- Preheat the oven to 375 degrees F.
- Coat a 2-quart casserole dish with cooking oil spray.
- Cook the wild rice according to package directions.
- Heat a large, nonstick skillet over medium-high heat.
- When the skillet is hot, add the broccoli and sauté for 1 minute.
- Add the water to the broccoli and cover the skillet with a lid.
- Let the broccoli steam for 3 minutes, then transfer it to a plate.
- Drain the skillet and coat it with cooking oil spray.
- Return the skillet to the stove-top, add the onion and the garlic to the skillet, and sauté for 2 minutes.
- Add the chicken, the salt, and the pepper to the onion mixture and cook until the chicken is cooked through internally to 165 degrees F, about 6-8 minutes.
- Transfer the chicken mixture to a plate with the broccoli.
- Lower the stove-top heat to medium and melt the butter in the skillet.
- Whisk the flour into the butter and cook until the raw flour smell disappears, about 1 minute.
- Slowly whisk the milk into the flour mixture until the flour mixture is dissolved and the sauce starts to thicken.
- Season the sauce with the salt and the pepper and continue to whisk until the sauce is thick enough to coat the back of a spoon.
- Add 1/4 cup of the cheddar and 1/2 cup of the Swiss cheese to the sauce, whisking until melted and smooth.
- Transfer the skillet from the heat and whisk the Greek yogurt into the sauce.
- Add the chicken, the broccoli, and the wild rice to the sauce, stirring until everything is combined.
- Pour the mixture into the prepared casserole dish and top with the remaining cheddar cheese and the remaining Swiss cheese.
- Cover the baking dish loosely with foil and bake until bubbly and the cheese is melted, about 20-30 minutes.
- Serve hot.
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