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Preheat oven to 375ºF.
Lightly spray a large casserole dish (or 9” x 13” pan) with nonstick cooking spray; spread the cooked rice over the bottom of the prepared casserole dish, then top the rice with the chicken fingers; sprinkle the chicken with Cajun seasoning.
In a medium mixing bowl, use a whisk to combine cream of chicken soup with the chipotles and milk until smooth; slowly pour this mixture over the chicken and rice in the baking dish.
Bake the casserole, uncovered, on the center oven rack for 25-30 minutes.
Remove the casserole from the oven; sprinkle with shredded cheeses and cooked bacon. Return casserole to the oven and bake for a couple of minutes until the cheese is melted. Serve at once.