Cook the carrots: Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the shredded carrots, season with seasoned salt and pepper, and place a lid on top. Cook for 5-6 minutes, stirring occasionally, until the carrots are tender.

Toast the rice: Add the rice, dried onion, and dried garlic to the pot. Stir to coat the rice in butter and sauté for 1 minute. Stir in the dried parsley flakes.

Add stock and simmer: Pour in the chicken stock and turn the heat to high. Stir occasionally to prevent the rice from sticking to the bottom of the pot as it comes to a boil.

Cook the rice: Once boiling, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.

Add the chicken: Season the chicken pieces with seasoned salt and pepper. Add them to the pot and turn up the heat slightly to bring the mixture back to a simmer if needed. Reduce the heat to medium-low again and continue simmering for 7-10 minutes, stirring occasionally, until the chicken is fully cooked and the rice is al dente.

Finish the dish: Stir in the remaining 2-4 tablespoons of butter, depending on your preference. Taste and adjust the seasoning with additional seasoned salt and pepper if needed. Let the dish sit for 5 minutes to thicken and cool slightly.

Serve: Scoop into bowls and serve warm.