In skillet brown 2 pounds cut-up chicken. Place chicken in 2-quart casserole. Pour off drippings from skillet and blend with 1 can cream of chicken soup, 1/2 soup can milk, 1/4 teaspoon poultry seasoning, 1/4 teaspoon salt, Dash of pepper. Add 4 carrots, 1 package frozen limas. Cover and cook 20 minutes; stir. Pour over chicken. Bake covered at 375 degrees for 1 hour. Uncover and bake additional 15 minutes.