Buffalo Chicken Sauce: Melt butter in a saucepan over medium heat. Add flour and mix well. Cook roux until flour starts to turn white. Add milk, stir frequently. When milk thickens, add hot sauce. Stir to mix.
Buffalo Chicken Topping: Melt butter in a sauté pan over low heat. Add melted butter and bread crumbs to stainless bowl. Mix until blended. Add parsley and blue cheese. Mix well.
For Service: In a sauté pan over medium high heat, add oil. Add ground chicken to pan, sauté and stir until half way cooked. Add carrots, celery and onions. Continue to sauté until chicken is thoroughly cooked and vegetables are tender. About 4 minutes. Place chicken vegetable mixture in a bowl. Add buffalo sauce and mix. Spray 9×13 inch pan with vegetable oil. Place mixture in pan and evenly place buffalo chicken topping on top of mixture. Place in a preheated 350 degree oven 14 to 16 minutes. For each serving, place 1/2 cup jasmine rice on a plate, place 1 cup buffalo chicken casserole aside of rice. Top rice with 1/4 teaspoon cilantro.