Preheat oven to 350°F.

In a medium to large pot, over medium heat, whisk together chicken stock, milk, Frank's sauce and flour. Whisk until flour is completely dissolved.

Cook until bubbly, about 5-7 minutes.

Stir in granulated garlic, onion powder, salt, and both cheeses. Stir until smooth, about 3 minutes. Remove from heat.

Place pasta in an 8 x8 baking pan coated with cooking spray. Mix shredded chicken in with pasta. Pour cheese sauce over pasta and chicken then stir until it is all evenly coated.

Sprinkle bread crumbs over top and bake for 45 minutes, or until bubbly. Let sit for 3 minutes then enjoy.

Tip: The chicken for this recipe can be make ahead of time and frozen. Or you can make entire recipe ahead of time and freeze in portions. Or you can assemble and freeze before baking. Let thaw overnight in the refrigerator then proceed with cooking instructions.