1 lb. boneless chicken breast, diced
1 tbsp. butter
1 pkg. Mexican seasoning mix
1/2 c. water
1 bag Boil in Bag rice, prepared
1 jar (12 oz.) thick and chunky salsa
1 egg beaten
2 c. shredded sharp Cheddar cheese

Cook chicken (in butter). Stir in seasoning mix and water. Cook stirring until thickened, about 3 minutes.

Combine rice, salsa, egg and 1 cup cheese. Press on bottom and sides of 8-9 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 with sour cream, lettuce, tomatoes, olives.