Sauté the onion in oleo until softened.

In a separate pan, melt together the cream of chicken soup and Velveeta cheese over low heat, stirring until smooth.

In a large bowl, combine the sautéed onion, melted soup and cheese mixture, cooked broccoli, milk, and cooked rice.

Mix all ingredients thoroughly until well combined.

Transfer the mixture to a casserole dish.

Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until golden brown and bubbly.