1 can of Campbell’s low-fat cream of chicken soup 10.5 oz
1 cup chicken broth, add slowly, till mixture is to desired consistency
Preheat oven to 350F.
To make dry bread for stuffing, cut the bread into cubes. You will need about 20 slices of keto bread. Let bread stand, loosely covered at room temperature for 8 to 12 hours. You want the bread slightly stiff.
In a large skillet, melt the butter and add the celery, peppers and onion until tender, but not until brown.
Sprinkle in the salt, pepper and poultry seasoning. Remove from heat when done.
Place bread pieces in a large bowl.
Add the cooked onion, pepper, celery mixture and the can of cream chicken to the bread.
Drizzle with enough chicken broth to moisten, mix lightly to combine.
Place stuffing in a 2-quart casserole dish.
Bake uncovered, in a 350F oven for 30 to 45 mins or until heated through and browned on top.