Recipe
Ingredients
-
1 tablespoon olive oil
-
1 small green pepper, chopped (about 1/2 cup)
-
1 small red bell pepper, chopped (about 1/2 cup)
-
1 teaspoon garlic powder
-
1/4 teaspoon ground red pepper
-
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
-
2 tablespoons water
-
4 ounces , diced boneless, skinless chicken breasts, cooked(about 3/4 cup)
-
4 ounces cooked shrimp, shelled, deveined and coarsely chopped
-
4 ounces kielbasa, diced (about 3/4 cup)
-
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.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Toffee Cream Shells
-
Mushroom & Goat Cheese Tart
-
Puff Pastry Ice Cream Torte
-
Italian Hero Flatbread
-
Wild Mushroom Ragoût in Puff Pastry Shells
-
Chocolate Crescent Wraps
-
Torta Rustica
-
Pear & Cranberry Pot Pie
-
Thanksgiving Leftover Hand Pies
-
Elephant Ears
-
Sweet Almond Pastry
-
Sausage, Pepper & Onion Bundles
-
S’mores Cups
-
Mexican Pizza
-
Fudgy Brownie Tartlets
-
Gingered Pork & Vegetable Shells
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?