Hawaiian Haystacks (Mongolian Chicken)

4 chicken breasts cut in half
2 cans cream of chicken soup (or cream of mushroom)
½ can evaporated milk
1 can of water (use cream of chicken soup can to measure water)
1 Tbsp. soy sauce
Salt and pepper

Bring chicken to boil until done, and then take meat off bones (I use boneless chicken breasts). Add other ingredients and let simmer for at least ½ hour (longer is better). Serve over rice and top with cheese, eggs, peanuts, pineapple, tomatoes, red pepper, chow mien noodles, celery, etc.