Serving
Chicken breasts - not sure on recipe yet
Roast
Kielbasa
Prime rib

Mashed potatoes
Corn
Carrots
Broccoli casserole

Salad
Rolls

The other items are fine, but you need to decide the entrees to figure the amounts.

Also, you need an appetizer plan and here is why:

A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests.

Pulled Pork
Ham
Turkey
Buns
Lil Smokies
Veggie Tray with ranch dip
Cheese Tray with club crackers
Ruffles with ranch dip
Queso cheese with tortilla Chips
Potato Salad
Punch
Lemonade
Bottled Water
Iced Tea - Sweet and Unsweetened
Beer and alcoholic beverages
Forks, knives, plates, napkins

Appetizers- up when guests arrive:

Cheese Tray with club crackers, 12 pounds cheese some can be logs or spreads. 9-10 pounds assorted crackers
Ruffles with ranch dip, 12 pounds chips, 1 pint dip per pound, probably some left
Queso cheese with tortilla Chips, 1 pint per 10, 1 pound per 16
Veggie Tray with ranch dip, use veggie tray page

Dinner
Pulled Pork- 1 pound ready to eat per 8, 5 buns or 12 slider buns per pound
Ham- 1 pound per 8, deli sliced
Turkey- 1 pound per 5, deli sliced
Buns for ham and turkey, 6 per pound
Potato Salad 8 gallons
I would definitely add 5 gallons of slaw, 1 1/2 gallons pickles, and 10 pounds of sliced onions with the pork. I would also add 5 gallons of a interesting cold dish such as marinated bean salad, corn relish, corn-blackbean salad, etc.
Finally, a crock pot of vegetarian sausages or a big bowl of egg salad or another meatless choice for the guests who do not eat meat- there will be some.

Punch- put out with appetizers- could just do lemonade
Lemonade
about 12 gallons total

Bottled Water- 2 per personm buy where you can retur unopened cases
Iced Tea - Sweet and Unsweetened
9-12 gallons, depends on the beer drinkers in the crowd; 1/3 unsweetened with packet sweeteners
Beer and alcoholic beverages
1 keg serves 40 beer drinkers. 1/2 bottle wine per wine drinker
Consider reception level coffee with the cake, esp with alcohol service
For details, see the beverage planning page

Forks, knives, plates, napkins, in detail on the beverage planning page