Double Wide Mobile Home Homemaking | Easy Chicken Spaghetti Casserole + Cleaning Motivation | Day in My Life
Hey y’all! 💛 Today I’m taking you through a real day in my life as a homemaker — starting with an easy chicken spaghetti casserole using a Walmart rotisserie chicken, perfect for a cozy dinner! I walk you through how I prep this cheesy, comforting meal (my mother-in-law’s recipe!) before jumping into some much-needed cleaning motivation around the house. 🧼✨
You’ll see me clean the kitchen, bedroom, and living room — and I’m hoping you’ll grab your broom or rag and clean along with me! I also take y’all outside to check on my flock and give you a quick homestead update. My husband’s been hard at work clearing trees and making room for a shed extension, and I show you my sweet baby turkeys and how we’re helping one recover from a tough transition. 🐓💕
Also, a little heart-to-heart — I’ve been caring for my daddy part of the week, and I made over our guest room just for him. I talk about balancing caregiving with homemaking and the joy in having him here. 💕
If you’ve been wondering whether I’m switching to cleaning-only content, I asked y’all for feedback — and it turns out many of you love the mix of homemaking, cooking, and cleaning… so we’re keeping that sweet blend going! Thank you for all the love and support — you truly feel like friends to clean and chat with. 🫶
If this video motivates you, don’t forget to like, comment, and subscribe!
🧀 Cheesy Chicken Spaghetti Bake
🍗 Ingredients:
1 whole rotisserie chicken, shredded
1 package (16 oz) spaghetti noodles
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (4 oz) sliced mushrooms (optional)
2 cans (10 oz) diced tomatoes with green chilies (like Rotel) – use mild or hot depending on your preference
1/2 to 1 block (8 oz) Velveeta cheese, cut into cubes (use less for lighter version)
1 cup shredded cheddar cheese (or whatever you have on hand)
Salt & avocado oil (or any cooking oil)
Optional: Reserved pasta water or chicken broth, for thinning the mixture
👩🍳 Instructions:
Preheat your oven to 350°F (175°C).
Cook your pasta:
Fill a large pot with water, add a pinch of salt and a splash of avocado oil.
Bring to a boil, then add the spaghetti noodles.
Cook until just shy of done (al dente – about 2 minutes less than the package instructions).
Drain most of the water, but save about 1/2 cup just in case you need to loosen the mixture later.
Shred your rotisserie chicken while the noodles cook. Remove skin and bones, and shred the meat into bite-sized pieces.
In a large pot over low heat, combine the drained noodles, shredded chicken, cubed Velveeta, and a splash of reserved pasta water or broth. Stir gently until the cheese begins to melt.
Add the rest of your ingredients:
2 cans Rotel
Cream of mushroom soup
Cream of chicken soup
Optional canned mushrooms
Stir everything together gently until well combined and warmed through. Keep heat on low to prevent sticking or burning.
Transfer the mixture to a large greased 9x13 baking dish.
Top with shredded cheese (as much as you'd like — you used what you had left in the bag!).
Bake uncovered in the preheated oven for 25–30 minutes, or until the top is bubbly and golden brown.
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