Place the turkey breast into a crock pot on medium heat. Sprinkle with salt, pepper and chicken bouillon. Pour 1 c. of water in the bottom of the crock pot. Cook the turkey breast for 4-6 hours, or until the turkey is tender and no longer pink. Shred the turkey into bite size pieces (or you can use chicken breasts). Mix turkey with sour cream and the soups. In a sauté pan, sauté the mushrooms, onions, and celery with a little olive oil or butter until tender and soft. Prepare both packages of stuffing as directed on the package. In a 9x13 pan put turkey mixture in the bottom, mushroom/onion mixture on top of the turkey, and cover with stuffing. Bake at 350 for 45 min. DO NOT COVER. Serve over mashed potatoes.
QUICK TIP: Cook the turkey in a crock pot & use 1/2 the meat for the dressing casserole & half for the Turkey Sandwiches later in the week. If you don't make a turkey, just use cooked and shredded chicken breasts instead. FREEZER MEAL: Make up casserole as explained and just before cooking step, freeze casserole for a later meal.
Notes
*FREEZER MEAL: Put together casserole, cover & freeze. *If using leftover stuffing you can leave out the celery & onions