Preheat the oven to 350˚F. Cook pasta shells according to box instructions, drain well and set them aside.

In a large oven-safe skillet melt the butter. Add in sliced onions and cook stirring often, and until they are golden and caramelized. About 15 to 20 minutes.

Whisk in the flour and garlic, allow to cook until the garlic becomes fragrant about another minute. Stir in the wine, scrapping any baked-on bits from the bottom of the pan.

Stir in the chicken stock, bring to a boil reduce the heat, and allow to simmer until thickened. Stir in shells, chicken, sour cream, half of the green onions. Season with salt and pepper to taste. Top with the kettle chips.

Place into the oven to bake for about 20 minutes, remove from the oven garnish with the other half of the green onions and serve.