More than 600 million rotisserie chickens were sold in the U.S. in 2010, and most of these chickens were flavored with a rub, such as lemon-pepper, or injected with a salt water solution to keep them moist. Rotisserie chickens are inexpensive and versatile, but they dry out quickly if you reheat them the wrong way. If you've got the time, reheat the chicken in the oven. In a pinch, you can microwave rotisserie chicken or heat it with other ingredients.
Preheat the oven to 350 degrees Fahrenheit. Remove the rotisserie chicken from its packaging and place it on a baking sheet.
Cover the chicken with aluminum foil and place it in the oven. Bake it for 20 minutes or until a meat thermometer inserted in the chicken registers 165 F. The foil helps retain moisture, but if you want a crispy skin, leave the foil off, which will also accentuate the flavor of the rub.
Transfer the chicken to a serving platter and let it cool for five minutes before cutting it.
Loosen the lid on the container holding the rotisserie chicken to vent it slightly.
Heat the chicken on medium heat for 2 to 3 minutes, or until a meat thermometer inserted in the meat registers 165 F. Don't overcook the chicken, which will toughen it.
Set the chicken on the counter to cool for 5 minutes before slicing it.
Set a refrigerated rotisserie chicken on a cutting board. Slice large pieces off the chicken and cut them or shred them into 1-inch pieces.
Combine the cut chicken pieces with chicken broth, canned tomatoes with juice or other savory liquids.
Heat the chicken and liquid in a saucepan over medium high heat until it simmers. Heated this way, the chicken can be used as the foundation for soups, casseroles, burritos, enchiladas and many other dishes.
Add any remaining ingredients, such as vegetables, herbs and spices necessary for the dish. When using a rotisserie chicken with a rub, make sure the rub ingredients complement the dish you're making. For example, a rub made of chili powder would be more suitable for enchiladas than one made from lemon pepper.