- 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells
- 1 tablespoon olive oil
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 2 tablespoons water
- 4 ounces diced cooked chicken
- 4 ounces cooked shrimp, shelled, deveined and coarsely chopped
- 4 ounces kielbasa, diced
- Bake the pastry shells according to the package directions. Remove from the baking sheet and cool on a wire rack.
- 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 about 5 minutes or until tender. Stir the soup, water, chicken, shrimp, and kielbasa into the skillet. Heat to a boil. Reduce the heat to low. Cook for 5 minutes.
- Spoon about 1/3 cup of the chicken mixture in each shell. Serve immediately.