1- Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the carrots, season with seasoned salt and pepper, cover, and cook until tender, about 5-6 minutes, stirring occasionally.

2- Add the rice, dried minced onion, and dried minced garlic to the pot. Stir to coat the rice in butter and sauté for one minute.

3- Add the dried parsley flakes and chicken stock. Increase heat to high and bring to a boil, stirring occasionally to prevent sticking.

4- Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.

5- Season the chicken pieces with seasoned salt and pepper, add them to the pot, and increase heat slightly to bring back to a simmer. Then reduce to medium-low and continue simmering for 7-10 minutes or until the rice is al dente and the chicken is cooked through, stirring occasionally.

6- Stir in the remaining 2 to 4 tablespoons of butter, adjusting to taste, and season with additional salt and pepper if desired.

7- Remove from heat, cover, and let sit for 5 minutes to thicken. Allow to cool uncovered for about 10 minutes before serving.