Our friend, Ginger Gober, served this when we had dinner at her house, and I loved it. She had purchased it from a local bar and grill called Time Out Sports Bar. I purchased this dish myself several times following that dinner. Sadly, Time Out closed. I tried to create this recipe several times, but I never could get it right. I mentioned at a small group gathering that I sure did miss this dish now that Time Out was closed. My friend, Tammy Jasper, spoke up and said she had the recipe. She gladly shared it with me and changed my life forever. This is hands down one of my very favorite dishes. If you’ve never had it, make it now. I have made it for both of the Dear weddings. The ranch dressing takes on a unique flavor baked with the pasta. Your tribe will love this!
Time Out Chicken and Pasta
Ingredients:
2 packages dry buttermilk ranch dressing
2 cups buttermilk
2 cups mayonnaise
1 rotisserie chicken, deboned and chopped
1 box of bowtie pasta, cooked and drained
1 bunch of green onions, chopped
1 red bell pepper, chopped
1 small can black olives, drained
1 large can of French fried onions
Directions:
The day before or at least the morning of, prepare the dressing by combining the ranch, buttermilk and mayonnaise. Refrigerate.
Preheat the oven to 350 degrees. Combine everything except the French-fried onions in a large bowl and toss with the dressing. Place in an 8 1/2 X 11 or larger baking pan. Cover with foil and bake for 20 minutes. Remove the foil, add the French-fried onions, and return to the oven for 10 more minutes.