How pieces of chicken to feed 150 people?

* 20 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

* 1/4 cup olive oil

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* 1/4 cup flour

* 1/2 cup chopped onion

* 1/2 cup chopped celery

* 1/2 cup chopped carrots

* 1 (14.5-ounce) can diced tomatoes, undrained

* 1 (15-ounce) can black beans, rinsed and drained

* 1 (15-ounce) can corn, drained

* 1 (10-ounce) can diced tomatoes with green chilies, undrained

* 1 teaspoon chili powder

* 1/2 teaspoon ground cumin

* 1/4 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the chicken, olive oil, salt, and pepper. Toss to coat.

3. In a large skillet, heat the oil over medium heat. Add the chicken and cook until browned on all sides.

4. Add the onion, celery, and carrots to the skillet and cook until softened.

5. Stir in the tomatoes, black beans, corn, tomatoes with green chilies, chili powder, cumin, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.

6. Transfer the mixture to a 9x13-inch baking dish.

7. Bake in the preheated oven for 20 minutes, or until heated through.

8. Serve immediately.

Tips

* If you don't have a large skillet, you can brown the chicken in batches.

* You can also use boneless, skinless chicken breasts or thighs instead of boneless, skinless chicken breasts.

* If you don't have any of the vegetables called for, you can omit them or substitute other vegetables that you have on hand.

* This recipe can be easily doubled or tripled to feed a larger crowd.

* Serve with rice, tortillas, or your favorite side dishes.