Rutabaga & Chicken Casserole

1. Peel the rutabaga and cut it first in half then in slices of about 1/4". Clean and wash the chicken thighs. In a pot, boil together the chicken and rutabaga until the meat starts falling off the bone. 2. With a straining spoon, take out the chicken and rutabaga from the pot. Let drain some. Separate the meat off the bones, remove skin and cartilages. Break apart the meat in about 1" pieces by hand or use a knife. Separate rutabaga slices in a plate or bowl. 3. Whip the egg with the heavy cream and about 1/2 cup of the broth in which the chicken and rutabaga have boiled. Mix in half of the shredded cheese and salt to taste. If you like your casserole to be thicker, you can add 1/2 tsp xanthan gum. 4. In a casserole dish or an oven-proof oven, start layering the the chicken meat and distribute evenly. On top of the chicken meat layer the rutabaga slices. Pour the egg mixture and shake the pot a little to make sure the mixture went all in between meat and rutabagas. 5. Bake in the oven at 400 °F (205 °C) for about 15 minutes. Take out of the oven, sprinkle the remaining cheese on top distributing evenly, and bacon bits then bake for another 10-15 minutes until the cheese on top is melted and bubbly.