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Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Coat a 2-quart casserole dish with cooking oil spray.

Step 3 -Cook the wild rice according to package directions.

Step 4 -Heat a large, nonstick skillet over medium-high heat.

Step 5 -When the skillet is hot, add the broccoli and sauté for 1 minute.

Step 6 -Add the water to the broccoli and cover the skillet with a lid.

Step 7 -Let the broccoli steam for 3 minutes, then transfer it to a plate.

Step 8 -Drain the skillet and coat it with cooking oil spray.

Step 9 -Return the skillet to the stove-top, add the onion and the garlic to the skillet, and sauté for 2 minutes.

Step 10 -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.

Step 11 -Transfer the chicken mixture to a plate with the broccoli.

Step 12 -Lower the stove-top heat to medium and melt the butter in the skillet.

Step 13 -Whisk the flour into the butter and cook until the raw flour smell disappears, about 1 minute.

Step 14 -Slowly whisk the milk into the flour mixture until the flour mixture is dissolved and the sauce starts to thicken.

Step 15 -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.

Step 16 -Add 1/4 cup of the cheddar and 1/2 cup of the Swiss cheese to the sauce, whisking until melted and smooth.

Step 17 -Transfer the skillet from the heat and whisk the Greek yogurt into the sauce.

Step 18 -Add the chicken, the broccoli, and the wild rice to the sauce, stirring until everything is combined.

Step 19 -Pour the mixture into the prepared casserole dish and top with the remaining cheddar cheese and the remaining Swiss cheese.

Step 20 -Cover the baking dish loosely with foil and bake until bubbly and the cheese is melted, about 20-30 minutes.

Step 21 -Serve hot.