Preheat oven to 350°F (175°C).

Boil chopped broccoli until tender-crisp.

In a large bowl, add Velveeta cheese and butter to the cooked broccoli. Let melt, stirring occasionally.

In a separate bowl, combine cream of chicken soup, cream, Minute rice, and chopped onion.

Crush Ritz crackers and add to the cream mixture.

Combine the broccoli mixture with the cream mixture.

Pour the mixture into a greased casserole dish.

Bake at 350°F (175°C) for 45 to 50 minutes, or until golden brown and bubbly.