8 oz. uncooked elbow macaroni or medium shell pasta (4 cups cooked)
1 (12.5 oz.) can HORMEL® Chunk White Chicken Breast packed in water, drained
1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cheddar Cheese Soup
1 cup milk
8 oz. VELVEETA® pasteurized processed cheese, cubed
1 cup (4oz.) shredded Cheddar cheese
1/2 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce

8 oz. uncooked elbow macaroni or medium shell pasta (4 cups cooked) 1 (12.5 oz.) can HORMEL® Chunk White Chicken Breast packed in water, drained 1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cheddar Cheese Soup 1 cup milk 8 oz. VELVEETA® pasteurized processed cheese, cubed 1 cup (4oz.) shredded Cheddar cheese 1/2 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce

COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.

HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.

POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.

BAKE at 350°F for 30 min. or until hot and bubbly.