1 lb. boneless chicken breast, diced
1 tbsp. butter
1 pkg. Mexican chicken seasoning mix or taco seasoning mix
1/2 c. water
1 bag Boil-in-bag Rice, prepared
1 (12 oz.) jar salsa
1 egg, beaten
2 c. shredded cheddar cheese (8 oz.)
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives for garnish

In skillet over medium-high heat, cook chicken in butter. Stir in seasoning mix and water; cook, stirring occasionally until thickened, about 3 minutes. Combine rice, 1/2 cup salsa, egg and 1 cup cheese.

Press on bottom and side of 8 or 9 inch pie plate; sprinkle in 1/2 cup cheese. Top with chicken mixture. Bake at 350 degrees for 20 minutes. Top with remaining cheese; let stand 10 minutes. Garnish as desired. Serve with salsa.