Yep.  I take dehydrated chicken for lunches (and sometimes add it to dinner dishes).  I use a dehydrator set to 155 degrees and the process is amazingly short compared to other products I dehydrate.  Eliminate as much water as possible before you begin.

For lunch, I dehydrate the canned chicken (which Bannock correctly indicated, is already cooked).  Make sure the pieces of chicken are well separated and spreadout before you begin.  The chunkier the pieces, the longer the amount of time it takes.  

I package each portion in a separate snack-sized baggie.  When ready to prepare, I add maybe a tablespoon of water (maybe a touch more) to the baggie and let it set from 30 minutes to an hour (usually while I continue to fish).  Time is a little shorter if you if you kneed the bag a little.  When re-hydrated, I add a packet of Mayo, a packet of pickle relish, kneed a bit and viola . . . chicken salad.  I place this on crackers, tortillas or pita bread.  Its light, packable and tasty.  All the left over mess (mayo and relish packet) go back in the baggie for future disposal.

The quality is not quite as good as out of the can, but relatively close . . . so long as you don't rush it and make sure all the chicken is re-hydrated.  The fact that it was ever dehydrated is nearly unnoticable if you use it in a cooked disk (I sometimes use it with chicken and rice dishes).

dd