1 can Swanson's chicken (light & dark meat)
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1 bunch green onions, chopped fine
1 heaping tsp. instant chicken bouillon (not cubes)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 c. pecans, chopped fine

Drain chicken well. Work cream cheese until real soft and creamy. Mix chicken, cream cheese and other ingredients (except pecans) until well blended. Form into rolls about the size of Ritz crackers.

Place chopped pecans on foil or waxed paper and place cream cheese rolls in the pecans and roll until well coated. Wrap rolls individually and refrigerate.

NOTE: Rolls should be about 6 inches long and approximately 1 1/2 inches in diameter. This recipe can be doubled, but you will STILL ONLY NEED 1 bunch of green onions.