HAWAIIAN HAYSTACKS (UPDATED)

UPDATE (08/10/15)
I have come up with a much better version of this recipe that eliminates the cream of chicken soup. It is still very easy but tastes much better. I'll still leave the cream of chicken recipes up in case anyone wants to use those.

From Scratch:

2 boneless, skinless chicken breasts

Salt and pepper

1 Tb. cooking oil (I use extra light olive oil but any light oil will do)

2 Tb. butter

2 Tb. flour 

1 cup low-sodium chicken broth

1/4 cup heavy cream

Pat the chicken dry with paper towels and season both sides with salt and pepper. Preheat your cooking pan over medium-high heat until cooking oil is barely smoking. Cook chicken, without moving it, until nicely browned, then flip and cook until other side is browned and chicken is cooked through. Remove chicken to a plate and plate pan back on the heat.

Lower the heat to medium-low and add butter to the pan. When melted, add flour and whisk together until fully incorporated, then cook for 1-2 minutes. Whisk in the chicken broth until all the lumps of the butter-flour mixture are smoothed out, scrape up any browned bits out of the pan, and let come to a simmer. Add the cream and season to taste with salt and pepper.

Shred or cube the chicken breast and add to the sauce. Serve over rice with any combination of the toppings listed at the bottom.

Cream soup version, stovetop instructions:
2 chicken breasts, cooked and shredded
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

In a medium saucepan, add the cream of chicken soup and chicken broth and bring to a simmer. Continue to simmer until mixture reaches desired consistency and thickness. Add shredded chicken; stir to combine and continue to cook until chicken is heated through.

Serve on top of cooked rice with any combination of toppings.

Cream soup version, crockpot instructions:
2 chicken breasts, fresh or frozen
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

Put the chicken, cream of chicken soup, and chicken broth in the crockpot and cook for about four hours on high. Shred the chicken with two forks and serve.

Optional Toppings:
Diced tomatoes
Diced green or red bell pepper
Grated cheddar cheese
Minced cilantro
Pineapple chunks
Green onions
Chow mein noodles