In a medium saucepan whisk together over medium heat cream of chicken soup, cream cheese, chicken broth, and heavy cream. Whisk together until cream cheese block has melted and turn heat to low.
Spray an 8x8 pan with cooking spray and line the bottom with 1/2 cup of the sauce.
Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
Spread 2 Tbs of the creamy chicken sauce over each noodle. Sprinkle bacon and ham on top. Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9x9 prepared pan.
Once they are all in the pan, pour the remaining sauce over the top and top with cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.