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.
This recipe has been added to the following public cookbooks:
Robyn's Cook Book,
House of Alston,
diane schmalz cookbook,
Brenda"s
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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