Cook rice in pot or rice cooker, seasoning with onion & garlic powder, and salt & pepper before it begins to boil.

While rice is cooking, de-bone and shred chicken, reserving bones and skin for broth if desired.

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.

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.

Preheat oven to 350 degrees F. Spray a casserole dish with nonstick cooking spray.

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.

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.

Drizzle 1/4 cup wing sauce on top of rice layer, then top with cheese.

Bake uncovered for 20-30 minutes, or until cheese is melted and beautiful. Enjoy!