Use it now: There are a million directions you can take here. Feel like Mexican? Make enchiladas: Lay a scoop of shredded chicken, cheese and any other fillings on a tortilla; roll; lay it seam side down in a baking dish; top with jarred enchilada sauce and bake. Soup? Stir pulled-apart bits of meat into broth and simmer with carrots, onions and celery. A summery sandwich? Mix the chicken with barbecue sauce and serve on a bun. Pasta? Cristina Ferrare adds it to farfalle with pesto.
Use it later: We've had mixed results with freezing chicken. You're better off refrigerating it and using the meat within three days.