Buffalo Chicken Mac & Cheese!

So what do you do when you realize you have a perfectly good rotisserie chicken
sitting in your fridge and no one wants to eat plain chicken?
My husband and son are into spicy foods and love a good buffalo chicken dip.
There are several recipes floating around on pinterest, so this is a combination of several
based on what I had in the house and what my family likes. Feel free to alter it to your own tastes. 🙂
It makes enough for two meals for 4 people, which is nice for those busy nights.
I also made it in the morning, so all I had to do was pop it in the oven.
Everyone loved it! Creamy, spicy, cheesy and filling in your belly. We had it with an arugula salad with balsamic dressing.

INGREDIENTS:

One pulled rotisserie chicken (or poach a few chicken breasts and shred them up)
1 lb cooked pasta (I used bowties)
1/2 stick unsalted butter
1 Tablespoon flour
1 1/2 cups skim milk (but be prepared to add another cup or so towards the end)
1 brick (8 oz) low fat cream cheese
8 oz shredded cheese – (I used cheddar jack, you could use pepper jack, cheddar, whatever)
1/3 to 1/2 cup Franks Red Hot Buffalo Wing Sauce (amount depends on how spicy you like it)
2 teaspoons Ranch Powder
1/2 cup breadcrumbs (I used seasoned, but you can use plain, regular or panko)

DIRECTIONS:

Have all ingredients ready to go, boil your pasta and shred your chicken.