Spicy & Satisfying!
Saute the onion, carrots, and celery. Stir in the garlic, salt, pepper, and rice and cook for a couple minutes.
Transfer the rice mixture to a 9x13 baking dish. Stir the cream cheese into the hot rice.
Stir in the chicken broth, buffalo sauce, and shredded chicken. Cover and bake for 40 minutes.
Remove the casserole from the oven and give it a stir. Sprinkle cheddar cheese and bake for 10 minutes more.
Let the casserole stand for 10 minutes, then top with green onions, bleu cheese and sour cream. Serve warm.