Foods really run in trends, this is the third inquiry this month for chicken and biscuits.

The minimum amount of boneless raw chicken per 100 for buffet is about 20 pounds per 100, not very meaty, assumes additional veggies, 25 per 100 is richer. 4 gallons of sauce/gravy, with about 4 pounds of celery, 1 1/2 pounds each onion and bell pepper, 1 pound canned drained pimento is a typical minimum. Some half and half in the sauce is very tasty.

Also assumes 2 not too giant biscuits for each serving.

This will be rather similar to the sausage gravy recipe on the site:
www.ellenskitchen.com/bigpots/sausage.html

Use butter (or part schmaltz/ chicken fat) instead of the natural grease of the pork. You can use part chicken broth for the liquid. The chicken could be poached in broth, then either shredded or cubed.

Chopped parsley for garnish?

Let me strongly encourage you to steam some mini carrots for your glazed carrots, so much better flavor!
Honey Glazed Carrots
Makes: 100 Servings
100 Servings

Fresh Carrots, 18 lb or 4 gal
Butter, 1 pound or 2 cups
Sugar, 10 oz or 1 1/4 cups
Frozen orange juice concentrate, 14 oz or 1 1/2 cups
Honey, 14 oz or 1 1/2 cups
Ground nutmeg,4 tsp
Ground cinnamon,4 tsp
Water, cold, 4 cups
Cornstarch,2/3 cup
Raisins OR Dried cherries, chopped (light or heavy amounts)
20 oz or 2 cups OR 2 lb 13 oz or 8 cup
Directions
1. Wash, peel, and remove ends of carrots. Slice into ½” coins.
2. Divide carrots evenly into 4 steam table pans (12” x 20” x 2 ½”, 4.5 lb per pan).
3. For glaze: Combine margarine or butter, sugar, orange juice concentrate, honey, nutmeg, and cinnamon.
4. Mix cold water and cornstarch until dissolved. Add to glaze. Stir to blend.
5. Bring glaze to a boil, stirring constantly. Remove from heat.
6. Add raisins or dried cherries to carrots.
7. Pour 2 ¾ cups glaze over each pan of carrots and bake, stirring occasionally. Conventional oven: 375 degrees F for 30-40 minutes. Convection oven: 325 degrees F for 20-30 minutes. CCP: Cook to 140 degrees F or higher or until carrots are fork tender. CCP: Hold for hot service at 135 degrees F or higher. Portion with No. 8 scoop (1/2 cup).