1 c. white rice
Seasoned salt
1 (2 1/2-3 lb.) chicken, cut up
2 1/4 c. milk
3/4 c. flour
1/2 tsp. pepper
6 tbsp. salad oil
1/4 c. minced onion
2 tbsp. minced celery
1 canned pimento, minced

Cook rice according to directions on package. Dip chicken pieces in 1/4 cup milk. Then place 1 piece at a time in paper bag in which 1/2 cup flour, 1 1/2 teaspoons salt and 1/4 teaspoon pepper have been mixed. Shake bag to coat chicken.

Heat oil in skillet and brown chicken. Place rice in bottom of 2 quart casserole and place chicken over it. Saute onions and celery in remaining oil about 10 minutes. Blend in remaining 1/4 cup flour, 1/4 teaspoon pepper and 1 1/2 teaspoon salt if needed. Add pimento. Then stir in remaining 2 cups milk. Cook, stirring until mixture thickens. Pour over chicken and bake at 375 degrees for 30-45 minutes.