1 (15 oz.) can corned beef, thinly sliced
1 (16 oz.) can sauerkraut, drained
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. grated Swiss cheese
1/2 c. grated cheddar cheese
1 c. buttered bread crumbs

Layer kraut, corn beef, cheese and soup in 2 quart casserole. Repeat the layers until used up, then top with the buttered crumbs. Bake uncovered 30 minutes or until golden brown at 450 degrees. Makes 6 to 8 servings.