Add chicken to slow cooker along with seasoning blend and broth
Cover and cook on high for 4 hours or low for 8 until fully cooked
Remove and shred
Heat a saucepan over medium high heat and melt butter
Whisk in flour until smooth and continue to whisk for about 1-2 minutes to let cook
Slowly stir in milk while continuing to whisk vigorously to ensure flour combines with milk smoothly
Bring to a simmer and let cook for about 3-5 minutes until thickened
Remove from heat and add salt to taste
Preheat oven to 350 degrees
Assemble by spreading olive oil in bottom of 9x13 casserole dish then spread one ladle of sauce on bottom
Layer with about 5 noodles then 1/2 of chicken (1 1/2 - 2 cups) and 1 bag of squash
Add about 1 cup of béchamel sauce
Top with 1 - 1 1/2 cups shredded cheese and 1/4 cup parmesan cheese
Repeat layer
Final layer will be noodles, sauce, shredded cheese and parmesan cheese
Cover with foil and bake for about 30 minutes
Remove foil and return to oven for additional 15 minutes or until cheese is browned and bubbly