1 cup butter, softened
1/4 cup honey
2 tablespoons Creole seasoning, or to taste
1 pound skinless, boneless chicken breast halves
1/2 cup vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup oyster sauce
1 (8 ounce) can chicken drumettes, drained
2 tablespoons Creole seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a saucepan over medium heat. Stir in honey and Creole seasoning. Cook, stirring frequently, until creole seasoning is melted, about 5 minutes.
Place chicken breasts in a single layer in a medium baking dish. Sprinkle with oil, creole seasoning, oyster sauce and chicken drumettes. Pour the creole seasoning mixture over the chicken, and spread creole seasoning over the chicken. Return the chicken to the baking dish and repeat with crabmeat and onion.
Bake for 60 minutes in the preheated oven, or until the chicken is cooked through and the juices run clear.
To serve, spoon about 1/2 of the chicken mixture into each cup of chicken broth, and serve hot.