Preheat your oven to 425°F (220°C). Lightly grease a 9x13-inch baking pan to ensure that the casserole does not stick during cooking.

Cut the chicken breasts into uniform, bite-sized cubes. Peel and cube the sweet potatoes into similar sizes for even cooking. Trim the broccoli florets into small, manageable pieces.

In a medium bowl, combine Frank's Red Hot Sauce, olive oil, paprika, black pepper, dill weed, onion powder, and salt. Whisk until the ingredients are thoroughly blended to create a smooth, spicy sauce.

Place the cubed sweet potatoes into a large mixing bowl. Pour half of the prepared sauce over the sweet potatoes and toss to ensure they are evenly coated.

Spread the coated sweet potatoes in the greased baking pan, arranging them in a single layer. Place the pan in the preheated oven and roast for 30 minutes, flipping them halfway through to ensure even cooking.

While the sweet potatoes are roasting, place the cubed chicken and broccoli florets into the large mixing bowl. Pour the remaining buffalo sauce over the chicken and broccoli, tossing gently to coat each piece.

Once the sweet potatoes have finished roasting, carefully layer the chicken and broccoli mixture over them in the baking pan. Return the pan to the oven and bake for an additional 25 minutes, or until the chicken is thoroughly cooked and the broccoli is tender.

Remove the baking pan from the oven and sprinkle the shredded cheddar cheese evenly over the casserole, followed by the chopped green onion and bacon crumbles.

Return the pan to the oven for approximately 10 minutes, or until the cheese has melted completely.

Remove from the oven and allow the casserole to cool slightly before serving.