Dissolve 1/2 bouillon cube in 1 1/2 c. Hot water, and use to make instant rice. Set aside. In medium bowl (2 c. Measuring cup works perfectly), mix mushroom soup, 1 can warm water, onion soup mix, celery salt and garlic salt. Let stand for
10 minutes. Stir 1/3 c. Of soup mixture into rice. Spray 9" square glass baking dish with non-stick cooking spray and spread rice in bottom. Spread another 1/4 cup soupmixture over top. Arrange chicken breasts on top of rice. Spoon remaining soup mixture over chicken, making sure to completely cover each piece. Bake at 375 for 40 minutes.
