Boil the chicken in a quart water. I refrigerated it overnight

Remove chicken from bones and gristle. Shred the chicken.

Cut the carrots thin. Put into the liquid you boiled the chicken in. add half a tablespoon of salt. Add half the butter. Cook till carrots are done.

Add the arrowroot powder to the quarter cup water pour into the boiling carrots. Add garlic, sage, and white pepper. Stir till thickens, it will get very thick. This will be the bottom layer in the casserole. I used a 10 inch oven safe pan.

Add chicken on top. Then add the cauliflower except hold back a cup. Add paprika, and salt about a teaspoon. Then add parsley

Add cheese

Melt 2 tablespoons of butter finely chopped the bacon and fry in the butter

In the last 2 tablespoons of butter fey the cup of cauliflower. Mince it up before frying

The cauliflower will caramelize up good

Put on top of the cheese. Spoob in 5 teaspoonful of the butter bacon drippings. Over the top.

Now add bacon

Put in oven 40 minutes

Let sit 10 minutes and serve