Preheat the oven to 350 degrees F (175 degrees C).

Spread chicken thighs out flat and pound if necessary with a meat mallet. Spread cream cheese across each thigh. Roll up chicken thighs, tucking in the sides. Wrap each chicken roll with at least 1 slice of bacon and secure with a skewer.

Place chicken rolls in a deep casserole dish. Pour entire can of condensed cream of chicken soup over the chicken rolls. Cover dish with aluminum foil .

Bake in the preheated oven for 20 minutes. Remove foil. Continue cooking until chicken is no longer pink in the center and the juices run clear and bacon is crisp, 20 more minutes.