The National Chicken Council states that cooked chicken may be reheated, but cautions consumers to follow safety guidelines. Cooked, cut-up chicken may be refrigerated for two days, and whole cooked chicken for three days, prior to reheating.
Although raw chicken is safe to eat when cooked to 160 degrees Fahrenheit, according to Wisconsin State University, leftovers should be heated to 165 degrees to kill bacteria that survived the initial cooking or formed while the cooked meat was cooling. Temperature should be verified with a meat thermometer.
Promptly refrigerating leftover chicken discourages bacteria growth. The meat should be stored at 40 degrees or cooler. Cooked chicken that won't be used within two to three days should be frozen.