1 broiler/fryer chicken (2-3 pounds), cut up
1/3 c. all purpose flour
2 tbsp. vegetable oil
1 1/2 cups uncooked long grain rice
1 cup shredded carrots
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
1 cup milk
2 1/3 cups water

Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, carrots, poultry seasoning, salt, pepper, milks, and water. Pour into a greased 13 X 9 X 2 inch baking pan. Top with chicken. Cover tightly with foil and bake at 350°F for 55 minutes or until rice and chicken are tender.