Chippenham Townhomes

11/12/2025

NOW RENTING 1,2,3 BEDROOM TOWNHOMES available now and Pre Leasing for 2026. Off site parking, laundry rooms, w/d hookup, kids playground, pool, Centrally located. NO ADMIN FEES!!!! $50 app fee only! Apply online Today!

08/18/2025

We would like to thank everyone for coming out to Chippenham's first ever Back to School giveaway. We here in the office wanted to do something, even if small to lighten the burden for our residents who have children going back to school. With all of the last minute shopping and prepping a few parents and children had time to stop by to grab some snacks and supplies. We would also like to thank our Verizon vendor for providing extra school supplies and the snacks. We truly love our property and the people that live here. We hope all babies big and small have an amazing first day! 👩

Sincerely,

Chippenham Townhomes

04/23/2025

Chippenham Townhomes is having an open house this Saturday 4/26/25. Come to 7523 Ander Ct to learn about our amazing property and available units. Members of staff will be here from 10am-2pm to answer your questions and give tours. Light refreshments will be provided. We hope to see you Saturday at Chippenham Townhomes! Welcome Home 💐

01/17/2025

Pillsbury Biscuit Garlic Butter Cheese Bombs

Ingredients:

1 (16oz) container of refrigerated biscuit dough (8 biscuits)
4 ounces mozzarella cheese (soft, shredded or diced string cheese)
4 tbsp melted butter (half a stick)
1 tsp garlic powder
1 tsp Italian seasoning
Pinch of salt

Directions:

Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Biscuits:
Open the container of refrigerated biscuit dough and separate the biscuits.
Flatten each biscuit into a 3-inch circle.
Add the Cheese:
Place a piece of mozzarella cheese in the center of each biscuit dough circle.
Fold the edges of the dough up and around the cheese, pinching to seal and form a ball.
Season and Bake:
Place the cheese-filled biscuit bombs seam-side down on the prepared baking sheet.
In a small bowl, combine the melted butter, garlic powder, Italian seasoning, and a pinch of salt.
Brush the tops of the biscuit bombs with the seasoned butter mixture.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the biscuit bombs are golden brown and the cheese is melted and gooey.
Serve:
Serve the garlic butter cheese bombs warm. Enjoy them on their own or with a dipping sauce of your choice.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal per bomb | Servings: 8 biscuit bombs

10/02/2024

It's getting warm outside, why not cook this delicious warming meal in your new home. APPLY TO CHIPPENHAM TODAY!

PEPPER STEAK IN A CROCK POT

Ingredients

2 pounds sirloin cut into 2-inch, by ½-inch strips
2 teaspoons garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon canola oil grapeseed oil, or a different neutral oil
1 large yellow onion
¼ cup plus 2 tablespoons water, divided
2 green bell peppers cored and cut into ½-inch strips
2 red, yellow, or orange bell peppers cored and cut into ½-inch strips
1 15-ounce can fire roasted diced tomatoes in their juices
¼ cup low sodium soy sauce plus additional to taste
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 tablespoon minced fresh ginger
¼ teaspoon red pepper flakes plus additional to taste
5 tablespoons cornstarch divided
Prepared brown rice quinoa or cauliflower rice, for serving

Instructions

Place the beef in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.
Heat the oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 5 minutes (no need to cook it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.
To the skillet where you were just cooking the beef, add the onions. Increase the heat to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck on the pan. Sauté until the onions begin to soften and lightly brown and the liquid has cooked off, about 3 minutes, then transfer the onions to the slow cooker with the beef.
To the slow cooker, add the green and red bell peppers (see recipe note) and tomatoes. In a small bowl or a large liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.
Cover and cook on LOW for 6 to 7 hours, until the beef is tender (you can also make this recipe on HIGH, cooking it for 3 to 4 hours, though I find the beef comes out more tender on low heat).
In a small bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken. The pepper beef will still be saucy, but it should resemble a thick, rich gravy. Stir once more. Taste and add additional salt, soy sauce, and/or red pepper flakes to taste. Serve hot with prepared brown rice and a sprinkle of green onion.

10/02/2024

Here at Chippenham, we are welcoming Fall 🍂🍂. Come be a part of our family! Right now, we have 2 & 3 bed Townhomes, 1/2 bath, centrally located, private patios, private parking, Washer dryer available, Spacious pool, laundry facility. Pets welcomed. 2 playgrounds, water, sewer, trash all included in rent.
Fantastic Location! Pool and deck area! Washer and Dryer available, Laundry Facilities, Guest Parking, 24 hr. on call Maintenance.
Application fee $50.00, admin fee $150.00 Online Application Process