Preheat the oven to 350 degrees. Pour 1 1/2 cups wild rice blend into the bottom of a 9 x 13 inch baking dish.

In a large saute pan, melt butter over medium heat. Add the onion and mushroom and saute until onions are translucent. Transfer the onion and mushrooms to the baking dish, leaving the butter behind in the skillet. Add the chicken to the skillet and sprinkle with salt and pepper. Saute for 2-3 minutes or just until each side is nicely browned. Transfer the chicken to the baking dish. Add the garlic to the saute pan along with the wine (it'll sizzle), and use a sturdy spatula to scrape up any browned bits. Pour the wine mixture over the chicken.

Meanwhile, scramble the eggs with a fork and cook them in a small saute pan over medium low heat. Break up the egg into small pieces and add it to the baking dish.

Pour the 3 cups of chicken broth and the soy sauce over everything and give the chicken a final sprinkle of paprika. Cover the dish with foil and bake for 1 hour, or until rice is tender and chicken is cooked through. The mixture might be a little soupy when you first take it out, but if you uncover it and let it stand for 10 minutes, the rice will slurp the rest up!