Kelsey Smith

Kelsey Smith Easy recipes that use time-saving shortcuts and everyday pantry staples.

☀️ Fruit trays are about to get an upgrade. This Cool Whip Marshmallow Fruit Dip disappears fast at summer parties.
08/27/2026

☀️ Fruit trays are about to get an upgrade. This Cool Whip Marshmallow Fruit Dip disappears fast at summer parties.

08/26/2026

The kind of dressing you’ll want to put on everything. 🥑 Southwest Chicken Rice Bowls 🍗🌽 Creamy avocado dressing, taco-seasoned chicken, and cilantro lime rice. I like to use microwave-ready rice to make this even easier to throw together.

⏲️ The Shortcut: Uses taco seasoning, canned beans and corn, and store-bought pico.

✅ Comment RECIPE + follow and I’ll DM you the link.

This fast and flavorful bowl is packed with bold Tex-Mex flavors and topped with the avocado dressing I can’t stop making.



https://bykelseysmith.com/southwest-chicken-rice-bowls/

08/26/2026

For the “I don’t feel like cooking” crowd 🍗🥣 4-Ingredient Crockpot Chicken is creamy, cozy, and basically does the work for you. ✅ Comment RECIPE + follow and I’ll DM you the link

⏲️ The Shortcut: Just four ingredients + the slow cooker does the heavy lifting.

This easy Crockpot chicken recipe is perfect for busy weeknights when dinner needs to be low effort. Made with chicken breasts, cream of chicken soup, sour cream, and onion soup mix, it turns into a creamy, flavorful dinner that’s great over noodles, rice, or veggies.

INGREDIENTS

2 pounds boneless skinless chicken breasts
10 ounces cream of chicken soup
8 ounces sour cream
2 ounces onion soup & dip mix

DIRECTIONS

1. Grease the bottom and sides of your slow cooker with cooking spray or butter, or line with a disposable liner. Place the chicken breasts in the bottom of the Crockpot.

2. In a small bowl, mix the cream of chicken soup, sour cream, and dry onion soup mix. Pour the soup mixture evenly over the chicken.

3. Cook on LOW for 6 to 8 hours, on HIGH for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (73.9°C).

4. Shred the chicken, dice it, or serve whole. Serve with egg noodles, penne pasta, rice, or veggies and spoon the extra sauce over top. Garnish with fresh parsley for color.

https://bykelseysmith.com/4-ingredient-crockpot-chicken/

Jell-O and Cool Whip might be the ultimate summer power couple. 🍋‍🟩
08/26/2026

Jell-O and Cool Whip might be the ultimate summer power couple. 🍋‍🟩

08/25/2026

When you need dinner to be filling and easy, this is it. Easy Ground Beef Bisquick Casserole. ✅ Comment RECIPE + follow and I’ll DM you the link

⏲️ The Shortcut: Bisquick mix makes the base effortless.

This easy ground beef Bisquick casserole is layered with seasoned beef, sweet onion, green bell pepper, and a simple biscuit-style crust. It’s a hearty, family-friendly dinner that bakes up golden and cheesy in one pan.

INGREDIENTS

2 cups Bisquick mix
1 cup milk
1 large egg
½ teaspoon ground black pepper, divided
2 pounds ground beef
1 large sweet onion, sliced
1 large green bell pepper, sliced
1 (0.87 ounce) packet brown gravy mix
1 cup water
11 slices provolone cheese

DIRECTIONS

Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.

In a bowl, whisk together Bisquick, milk, egg, and half of the black pepper until smooth. Pour into prepared dish.

In a large skillet over medium-high heat, brown ground beef for 5 to 7 minutes.

Add onion and green bell pepper. Cook 5 to 7 minutes until softened. Drain excess grease.

Stir in brown gravy mix, water, and remaining black pepper. Simmer 3 to 5 minutes until slightly reduced.

Spread beef mixture over the Bisquick layer. Top evenly with provolone slices.

Bake 25 to 30 minutes, until cheese is golden and a toothpick inserted in the biscuit layer comes out clean.

Cool 10 minutes before slicing and serving.

https://bykelseysmith.com/philly-cheesesteak-casserole/

08/25/2026

If you’ve got a rotisserie chicken, you’re halfway to dinner. Chicken Pot Pie Casserole 🥕🥣 Creamy filling, frozen veggies, and golden biscuits on top. No pie crust stress.

✅ Comment RECIPE + follow and I’ll DM you the link.
⏲️ The Shortcut: Rotisserie chicken + canned biscuits + condensed soup

This easy casserole takes everything you love about classic pot pie and turns it into a cozy, low-effort weeknight dinner.

INGREDIENTS
2 tablespoons unsalted butter
3 cups mixed frozen veggies
3 cups chicken cooked and chopped into bite-size pieces
10.5 ounces cream of chicken condensed soup
21 ounces cream of celery condensed soup
1 cup chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon oregano leaves
½ teaspoon kosher salt
½ teaspoon black pepper
2 cans refrigerated canned biscuits 5 ct/6 oz each (NOT Grands or Jumbo)

INSTRUCTIONS
Preheat the oven to 375ºF (190ºC) and spray a 9x13 baking dish with nonstick cooking spray.

Meanwhile, melt butter in a large skillet over medium heat. Add frozen veggies and sauté until no longer frozen, about 3 to 5 minutes.

Stir in the cooked chicken, cream of chicken, cream of celery, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring to a boil then reduce the heat and simmer for about 5 minutes or until the mixture has thickened.

Pour the hot chicken mixture into the prepared baking dish. Top with the uncooked biscuits, spacing evenly.

Bake for 15-20 minutes then cover the biscuits with foil if needed and bake an additional 10 minutes or until the casserole is bubbling and the biscuit dough is cooked through. Cool for about 5-10 minutes before serving.



https://bykelseysmith.com/easy-chicken-pot-pie-casserole/

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Knoxville, TN
37901-37902, 37909, 37912, 37914-37924, 37927-37934, 37938-37940, 37950, 37995-3

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