I'm afraid I must disagree calories as well as carbs often do change with cooking. Whether you choose to adjust the calories are a personal preference.
For meats, my understanding is that the calorie count numbers are for cooked weight. A 4 oz raw piece of chicken becomes about 3 oz cooked weight. It loses water as it cooks, so the calories by weight are higher in the cooked food. When I work from uncooked weight, I assume 25% weight loss to get the cooked weight for meats.
For starches (rice, pasta, potatoes, beans, cereal, split peas), the dry food gains water while it cooks. And as a result, the calories for the cooked weight are a lot lower than dry weight. But something else happens, too. When heated the starch granules rupture, releasing the starch in a form that is more easily digestible. So the more you cook a starch, the higher the calories and glycemic index are. If you were to crunch up a handful of uncooked rice or oatmeal or a raw sweet potato, the calories would be way lower than eating it cooked. [It's very hard to find information on the magnitude of the cooking effect. However, the following link gives information on digestive sugar release from starchy mung beans http://beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2a.shtml
The sugar release from completely cooked (pressure cooked) beans is twelve times higher than from uncooked - for normal cooking it is only five times higher, suggesting a significant "al dente" effect.] In theory the same thing happens when you eat spaghetti al dente, but I don't know how to adjust the calories down for undercooking. I use the number listed on the package (which for spaghetti is based on the dry uncooked weight). That gives a safe calorie number, on the high side of reality - only really accurate if you're eating canned spaghetti.
To convert a dry starch food weight to a cooked one, I'd use a four to one weight ratio as a general rule. An ounce (27g) of dry pasta or rice is about four ounces cooked (100g, or volumetrically about a packed half cup measure), and about 100 calories.
According to the USDA 1 unit (yield from 1 lb ready-to-cook chicken) of raw chicken breast meat has 78 kcal, and 1 unit (yield from 1 lb ready-to-cook chicken) of stewed chicken breast meat has 86 kcal.
Things that make you go Hmmm....
. If you ate pasta and antipasta would you still be hungry?
. If one synchronized swimmer drowns. Do the rest have to drown too?
. If space is a vacuum, who changes the bag?
. What is another word for Thesaurus?
. Is there an imaginary cure for hypochondria?