Bring water to a boil and stir in 1 cup wild rice.
Reduce heat and simmer covered for 40 to 45 minutes or just until kernels puff open.
Uncover and fluff with a fork; let simmer an additional five minutes. Set aside.
Preheat oven to 375.
Heat olive oil in a large skillet.
Add onions and cook for 2 minutes, or until just tender.
Add garlic and continue to cook for 1 minute, stirring occasionally, or until garlic is fragrant.
Add cubed cooked chicken and continue to cook for 3 to 4 minutes, or until chicken is heated through.
Stir in chopped kale and season with salt and pepper; stirring frequently, cook for 2 to 3 minutes, or until wilted.
Remove from heat.
Grease a casserole dish with cooking spray; set aside.
In a mixing bowl, combine cooked wild rice, chicken mixture, pasta sauce and bleu cheese; mix until well combined.
Transfer mixture to prepared baking dish.
Top with cheddar cheese.
Bake for 15 to 20 minutes, or until cheese is melted.
Remove from oven and let stand 5 minutes.
Garnish with fresh tomatoes and green onions.