I've never frozen it, but rotisserie chicken leftovers makes the best chicken salad sandwich .

The rest of the chicken ripped up, mayo, a little squirt of mustard, finely chopped spinach, diced onion, dash of salt, some pepper, and I'm a bit liberal with my paprika.

Maybe use leftover roast in a stew? But the same week as you made it fresh, only refrigerated, not frozen?