Chicken Tetrazzini

1 (16 oz) package of thin spaghetti
1/2 cup chicken broth
4 cups cooked chicken (I use boiled chicken breast or rotisserie chicken shredded)
1 can of cream of mushroom soup (reduced fat)
1 can of cream of chicken soup (reduced fat)
1 can of cream of celery soup (reduced fat)
1 (8oz) sour cream (light)
1/2 cup Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded cheddar cheese

1. Cook pasta
2. Toss cooked pasta with chicken broth
3. Stir chopped chicken and next 8 ingredients in a large bowl
4. Add cooked pasta
5. Spray 2 cooking dishes (11 X 7 ) size with cooking spray
6. Fill cooking dishes
7. Top both with cheese
8. Put in freezer
9. When ready to cook set out on counter for about an hour to defrost a little
10. Cook covered with foil at 375 for 45 minutes or until bubbly (I check every 15 minutes)