• Set oven to 375°F (190°C). Grease a medium casserole dish with butter or nonstick spray.
• In a large skillet, melt butter over medium heat.
• Add onion and potato, cooking for 7–8 minutes, stirring occasionally, until onion softens and potato starts to turn golden.
• Sprinkle flour evenly over vegetables and stir constantly for 1 minute to form a roux.
• Slowly whisk in milk, a little at a time, to avoid lumps. Add cream once mixture looks smooth.
• Simmer on low for 5 minutes, stirring often, until sauce thickens enough to coat the back of a spoon.
• Stir in cubed chicken and salmon gently, coating them in the sauce.
• Add dill, salt, and pepper.
• Simmer for 5 minutes to partially cook chicken and infuse flavor (salmon will finish in the oven).
• Pour mixture into prepared casserole dish.
• Sprinkle shredded cheddar evenly on top.
• Bake uncovered for 20–25 minutes, until cheese is bubbly, golden, and edges are lightly browned.
• Check that chicken reaches 165°F (74°C) internal temperature.
• Let casserole rest for 5 minutes before serving — this allows the sauce to thicken slightly.
• Garnish with fresh dill or a squeeze of lemon for brightness.

Just the Tips:

• Fish first: Use skinless salmon fillets, preferably wild-caught Alaskan, for the freshest flavor. Sockeye or coho work beautifully.
• Chicken prep: Cut chicken into even chunks so it cooks at the same rate as salmon.
• Potato tip: Pre-dice potatoes small (½-inch or less) so they soften in time; if using larger chunks, parboil them for 5 minutes before sautéing.
• Cheese choice: Sharp cheddar adds bold flavor, but Gruyère or Havarti make a more luxurious melt.
• Texture boost: For a crispy top, mix breadcrumbs with a little butter and sprinkle over cheese before baking.
• Cast Iron Upgrade: For a deeper, rustic flavor and better heat retention, use a cast iron skillet instead of a casserole dish. It creates slightly crispier edges and holds heat longer, keeping the dish warm from stove to table.