Add the lightly beaten eggs to the shredded chicken and stir until the chicken is evenly coated. The mixture should start to hold together but still look a bit loose.
Add the shredded cheese and mix until everything is well combined. The mixture will be sticky and should hold together when you press it into a ball or patty with your hands. If it seems too wet to shape, let it sit a few minutes so the cheese and chicken soak up some of the egg.
With clean hands, scoop up a small handful of the mixture (about 1/4 cup) and form it into a thick, round patty about 2 to 2 1/2 inches across and roughly 3/4 inch thick. Don’t worry about making them perfectly smooth; a rough surface gives you more crispy bits.
Arrange the patties in a single layer in the greased ceramic casserole dish, leaving a little space between each one so the edges can brown. You should get about 8 patties, depending on how large you make them.
Bake on the middle rack for 12–15 minutes, until the bottoms are set and starting to brown and the cheese looks melted and bubbly around the edges.
Carefully remove the dish from the oven and use a thin spatula to gently flip each patty. Return the dish to the oven and bake another 8–10 minutes, or until the patties are deep golden brown, crisp on the outside, and the cheese is browned and crackly on the edges.
