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Chicken-Rice Casserole

1 tsp. flour
1 tsp. lemon pepper
tsp. salt
2 to 3 broiler frier chicken, cut up
2 tbsp. margarine or butter
1 clove garlic, finely chopped
1 cup uncooked regular long grain rice
1 pkg. (10 oz.) frozen peas & carrots
1 can (10 oz.) chicken broth
1 cup water
1 tsp dried basil leaves
tsp. dried marjoram leaves

Mix flour, lemon pepper & salt. Coat chicken with flour
mixture. Heat margarine & garlic in 12" skillet until
margarine is melted. Cook chicken in margarine over
medium heat about 15 min. or until brown; remove chicken.
Cook rice in the same skillet about 4 min. stirring
frequently until brown. Rince frozen peas & carrots with
cold water to seperate; drain. Mix rice, peas & carrots,
broth, water, basil & marjoram in ungreased 3 qt.
casserole. Arange chicken on rice mixture. Cover & bake
in 375 oven about 1 hour or until rice is tender.