Serious Eats - seriouseats.com

This has already been covered:

http://www.seriouseats.com/talk/2008/08/i-like-to--------with-leftover-rotisserie-chicken.html

http://www.seriouseats.com/talk/2008/10/leftover-rotisserie-chicken-ideas.html

The search function is not that hard to use :)

The famous costco greek pasta salad. Some of the chicken, your fav short pasta, torn spinach, marinated artichokes, onions, tomatoes, feta cheese, olives and greek dressing. It is adaptable to what you like and it is so good.

Chicken enchiladas!

I 3rd soup! great way to play refrigerator roulette ;-)
also there is a great recipe in epicurious for tomilillo chicken tamales that calls for a shredded rotissere chicken.
Fried rice comes to mind to. If you have a well stocked pantry there are no limits, unless you're like me and have no imagination ;-) let us know what you decide?!

Chicken salad.

carol, whats so hard about it? You type in what you're looking for and then click on "search" (or press the enter key, but I see how that could be a bit advanced for some.) Then, like magic, a list of articles will appear through the tubes! Try it, you'll like it!

Thanks for all your great suggestions! I do have a well stocked pantry but somewhat depleted my fresh veggie selection last weekend when it was minus10 degrees outside. I made veggie soup and threw in some mezzi tubetti and my parm rinds and had a fake-out minestrone, which we have been eating for days. Nonetheless, when I'm at Costco I tend to not stock up too much on fresh veggies because there are only two of us and hate throwing them out. So, I'm a little fresh veg challenged until I get to the local grocery.
I can only say right now I'm planning on using my shredded chicken, farfalle pasta, shallots, garlic, some peas and maybe red bell pepper. After sauteeing the garlic and shallots in butter I plan to do a reduction with some white balsamic, maybe some white wine, chix broth. And somewhere along the line, lots of parmesan. Orrrr...skip the peas and red bell pepper and use lots of capers.
@ huneybumper - Love fried rice and haven't made it in ages! I'm minus a few ingred. but what a great idea for next week!
I'll report back if our dinner was edible!

Oh please perky, lets try not to be so sensitive. Tongue was firmly planted in cheek.

@dearrie~Very Funny! Nice work.
I did see the tongue in the cheek. The fact remains, I still sometimes have to wait for the kids to come home to show me how to do some thing right. I'm really good at half- a$$ed. ;)

Looks like simon has some pent up negative energy......Never a good sign.

@izzy, simon's fine. And perhaps that energy is a good sign--our island community could use it as an advantage with those come hither powers that have drawn Pavlov and AB to that desert island in the past.

@simon. Kidding. Got the tongue in cheek thing right off the bat and well, I think that you get the need for the kick back and chat rather than the somewhat impersonal search. Smiles all around.

And hey, silliness aside, as I've said in the past, do a version of beef stroganoff, just substitute chicken instead. Probably will be my husband's requested meal after his two week stint of travel.

@brooke29 - Thanks, but a little too much excitement for my first day back! I've never been one to become embroiled in controversy, eh? LOL...

@simon - related to Cowell? I wasn't that hurt... the climate of SE has just gotten a bit more ascerbic since I was around. No worries...

What do you guys use for gravy when you get a rotisserie chicken? A few years back I made a CI recipe called "gravy from nothing" and wasn't very impressed. Any other ideas other than from a jar?

FYI - dinner became a Chicken Piccata Pasta - shallot, white wine, chix stock, capers, lemon juice; garnished with a little grated parm. Good stuff.

Sounds delicious! As far as gravy.....I love to broil chicken and I save the drippings after I've discarded the fat. It is like a gelatin. I keep it in the freezer and it makes a wonderful gravy and also a great addition to stock. If you grill chicken, maybe you could put a pan under and save some of those drippings? Where there's a will, there's a way. Gravy lover here. ;)

@frederika - maybe that's what it means "to make an entrance", eh?:-)

Re-gravy - if I don't have any roasted something drippings (I freeze turkey or chicken drippings if not used), I render some bacon or sausage for the roux. And I always have chicken and/or beef stock in my freezer, so that's what I use. I season in accordance with whatever I serve it with/for - always s & p, of course, a splash of brandy or white wine, herbs - tarragon, sage, rosemary, etc.

@frederika to make an easy "gravy" without drippings, I usually reduce some good chicken stock, and i add a tiny amount of bloomed geletin (knox) I know its not normal, but it gives a wonderful texture without adding any fat for richness. Just dont add too much, otherwise you will end up with chewable gravy. lol I've dont that too. not a pleasent experience although it did cut down on drips at the table. ;-)