Chicken Cordon Bleu Casserole

This is a recipe that my mom came across recently from Fred Meyer.  It was really good and I was especially happy to see that it didn't have any "Cream of..." in it.  As I do with most recipes I tweaked it and this is what I came up with.  The great thing is the leftovers taste just as delicious!

Chicken Cordon Bleu Casserole
Yield: 6 - 8

Ingredients
1 1/2 cups instant rice
1 whole chicken or 3 breasts cooked and cubed
5oz deli thin smoked ham cubed
6oz sliced swiss cheese cubed
1 cup frozen peas
1 cup minced kale
1/2 cup light sour cream
1/2 cup 2% or nonfat plain Greek yogurt
1 14oz can low sodium chicken broth
1 tbsp dijon mustard
1/4 tsp black pepper
1 cup crushed cornflakes
1/2 cup parmesan cheese
2 tbsp butter, melted

Directions
Preheat oven to 400°. Grease 9x13 pan.
In a large bowl, whisk the sour cream, Greek yogurt, chicken broth, dijon mustard, and pepper until smooth.
Mix in the rice, then add the ham, cheese, peas, and kale and mix until combined.
Place mixture into the greased 9x13 pan.
In a small bowl combine the crushed cornflakes, parmesan cheese, and melted butter.  Sprinkle over the top of the mixture then place in the oven at 400° for 25 - 30 minutes or until bubbling.