Using a 9x13 baking dish, layer ham overlapped in bottom of the baking dish, coming up the sides. Add a second layer of ham. Wrap each chicken breast with a slice of bacon and place in dish over ham. Mix the soup and sour cream together and pour it into pan.
Bake for 3 hours (uncovered) until it's bubbly on top. The low temp is what make it so tender.... don't rush it.
Plate each dish with hot pasta & cover with piece of chicken and a scoop of the sauce.