Recipe Background
The warmth and hospitality of the Upper Midwest are legendary around the world, and no dish truly captures that feeling more than the You Betcha Bake. This is a classic mixture of garden-fresh broccoli, savory chicken, and melty, creamy cheese, all in a tangy yogurt sauce. Can't you feel the love radiating off each generous portion piled high on your plate? You betcha! You Betcha Bake will have you feeling right as rain in a jiff and will get you smiling big for a long while after.
The warmth and hospitality of the Upper Midwest are legendary around the world, and no dish truly captures that feeling more than the You Betcha Bake. This is a classic mixture of garden-fresh broccoli, savory chicken, and melty, creamy cheese, all in a tangy yogurt sauce. Can't you feel the love radiating off each generous portion piled high on your plate? You betcha! You Betcha Bake will have you feeling right as rain in a jiff and will get you smiling big for a long while after.
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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