Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to 2 days, or bake immediately: 350 degrees for 5 minutes until bubbly. (If cheese on top starts to get too cooked, cover with foil.)
