Seafood Veloute Vol-au-Vents

• 1 can (10 fl oz/284 mL) condensed low fat cream of mushroom soup
• 1/3 cup milk
• 1/2 cup each frozen scallops and uncooked cleaned shrimp, thawed, drained and finely chopped
• 1 can (170 g) crabmeat, drained, flaked
• 1/4 tsp. dried thyme leaves
• 1/4 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
• 1 Tbsp. finely chopped fresh parsley
• 5 pkg. (90 g each) pre-baked mini vol-au-vent shells (60 shells)

1. Heat oven to 300F.
2. Cook soup in medium saucepan on medium heat until heated through, stirring frequently.
3. Stir in milk, seafood and thyme; cook 7 min., stirring occasionally.
4. Stir in cheese and parsley.
5. Place shells on baking sheet; remove tops.
6. Fill shells with seafood mixture; replace tops.
7. Bake 5 min.

condensed low fat cream of mushroom soup, milk, shrimp, crabmeat, thyme, cheddar cheese, parsley

Taken from www.kraftrecipes.com/recipes/seafood-veloute-vol-au-vents-89891.aspx (may not work)