Buffalo Wing Casserole

-1 Cook rice in pot or rice cooker, seasoning with onion & garlic powder, and salt & pepper before it begins to boil.
-1 While rice is cooking, de-bone and shred chicken, reserving bones and skin for broth if desired.
-1 Place chicken in a medium-sized bowl with wing sauce. Toss chicken in 1/2 cup of sauce, coating it and adding more sauce if you like it extra spicy. Set aside.
-1 Heat olive oil in a large skillet over medium heat. Add carrots and celery to skillet and cook for 8-10 minutes, stirring occasionally, until they are crisp-tender.
-1 Preheat oven to 350 degrees F. Spray a casserole dish with nonstick cooking spray.
-1 In a large bowl, combine vegetables, rice, and ranch/bleu cheese dressing. Mix well to coat and combine, adding more dressing if you feel it's not moist enough.
-1 In the casserole dish, layer half of the rice-veggie mixture on the bottom, and flatten with the back of a spoon. Then add all of the chicken to its own layer, spreading until even. Layer the remaining rice-veggie mixture on top, and flatten with the spoon.
-1 Drizzle 1/4 cup wing sauce on top of rice layer, then top with cheese.
-1 Bake uncovered for 20-30 minutes, or until cheese is melted and beautiful. Enjoy!