If dryness is your problem, I'd try to do something that will "juice" them up. Cut into cubes and make chicken salad (mayo, celery, a little dill seasoning). Or soak cubed chicken in a vinaigrette dressing as a sort of cold marinate and then use it on a bed of greens for a salad. You could cut into cubes or strips and add salsa, sour cream, lettuce and tomatoes to make a wrap sandwich.

My mom's "mystery chicken" casserole is a favorite of mine for using up leftover chicken:

16 oz. bag of pepperidge farm stuffing mix
16 oz. sour cream
1 can cream of chicken soup
1 soup can of water
cooked, leftover chicken

Optional: 1c. of broccoli, chopped spinach or peas.

Layer chicken, then veggies, then stuffing in greased 13x9 pan. Mix sour cream, soup, water in small bowl, then pour over the layers. Bake 350 approx. 30 min or until heated through. (a little longer if using frozen, unthawed veggies)

I believe this recipe is from the Cookbook Hall of Fame cookbook. I found it on another board I look at.

AMISH CHICKEN CASSEROLE

8 oz. noodles (your favorite size)
½ cup margarine
1/3 cup flour
1 cup milk
2 cups chicken broth
1 small can (about 3 oz) mushrooms
2 cups cooked and cubed chicken
2 tsp. salt (or slightly less to taste)
1/2 tsp. pepper
1/3 cup grated Parmesan cheese

Cook noodles according to package directions; drain.

Preheat oven to 350F.

Melt margarine, then whisk in flour until smooth.

Gradually add milk and broth (separately or can be mixed); then stir in seasonings and mushrooms.

Combine chicken, cooked noodles and prepared sauce.

Put in ungreased 9x13" baking pan and top with Parmesan cheese.

Bake for 20 minutes.

This can be made ahead and heated when needed but will take slightly longer to heat completely through.

Optional: You can add whatever vegetables your family especially likes.

Note: I used 3-4 cups of chicken and added peas and carrots to make it go further. I also had some shredded cheddar cheese that I sprinkled on top. It is really good.