Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the aromatics: Warm olive oil in a skillet over medium heat.
Add celery and garlic, and cook 3–4 minutes until fragrant and slightly softened.
Make the buffalo sauce base: In a large bowl, whisk cream cheese, Greek yogurt, cottage cheese, ranch seasoning, and 3/4 cup buffalo hot sauce until smooth. If you like it extra spicy, add more hot sauce to taste.
Stir in the mix-ins: Fold in the cooked chicken, sautéed celery/garlic, half the green onions, and cauliflower rice (or cooked rice). Season with black pepper.
Add the cheese: Mix in half the mozzarella and half the cheddar.
The rest goes on top.
Assemble: Spread the mixture evenly in the baking dish. Sprinkle the remaining mozzarella and cheddar over the top.
Bake: Bake for 20–25 minutes, until the casserole is hot and the cheese is melted and bubbling around the edges.
Finish and serve: Let it rest 5–10 minutes to set. Top with remaining green onions and optional blue cheese crumbles.
Drizzle with a little extra hot sauce or ranch if you like.