Instructions: 1. Blend soup, half and half, and peppers in a 2-qt. microwavable casserole: mix well. Add peas, mushrooms and onion. Cook covered 3 1/2 to 4 1/2 minutes on high or until heated through, stir once.

2. Stir seafood and sherry into mushroom mixture. Cook covered 4 1/2 to 5 1/2 min. on high or until heated through, stir once. Let stand covered 5 minutes. Serve on toast.

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