Recipe
Ingredients
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1 tablespoon olive oil
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1 small green pepper, chopped (about 1/2 cup)
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1 small red bell pepper, chopped (about 1/2 cup)
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1 teaspoon garlic powder
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1/4 teaspoon ground red pepper
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1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
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2 tablespoons water
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4 ounces , diced boneless, skinless chicken breasts, cooked(about 3/4 cup)
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4 ounces cooked shrimp, shelled, deveined and coarsely chopped
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4 ounces kielbasa, diced (about 3/4 cup)
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, red pepper, garlic powder and ground red pepper. Cook for 5 minutes or until the peppers are tender. Stir the soup, water, chicken, shrimp and kielbasa in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.
Divide the chicken mixture evenly among the shells and serve immediately.
Watch a how-to demonstration of this recipe technique.
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