As a child, whenever we had chicken or turkey with leftovers, we knew that one of two dishes would be served the following day. See Spoon Bread and Chow Mein.   Mother would pick off the meat, and put the bones on to simmer, barely covered with water.  I use a pressure cooker for the bones.

1. Strain the broth off the bones.  Taste; you may wish to cook it down a bit to reduce the broth and intensify the flavor.  Make a recipe of Spoon Bread (if pressed for time, you can do the same thing with cooked yellow grits, or polenta corn meal mush).  Bring the broth to a boil; taste.  If weak, add Chicken Soup & Gravy Mix or chicken bouillon.  Thicken with a little cornstarch mixed with cold water.  Add leftover chopped chicken, and if desired, a pinch of poultry seasoning.  Add salt and pepper to taste.  Serve Spoon Bread in the middle of a plate or soup bowl, chicken and gravy on one side and heated stewed tomatoes on the other for a real treat.
    
2. Make chow mein with leftover chicken or turkey.  Here's one recipe for Cantonese Chow Mein; substitute what you have for the meats that are called for.