Creamy Shrimp and Scallop Shells - Pepperidge Farm

Ingredients

• 2 tablespoons butter
• 1/2 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
• 1/2 pound scallop, cut in half
• 2 cups sliced mushrooms (about 6 ounces)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
• 1/2 cup milk
• 1 cup shredded Swiss cheese (about 4 ounces)
• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 1 tablespoon Chopped fresh parsley